Ingredients
1lbspaghetti
3tbspolive oil
2chicken breasts,boneless skinless, butterflied
1tspkosher salt
½tspcoarse ground black pepper
3clovesgarlic,minced
½cupsun-dried tomatoes
½cupheavy cream
½cupparmesan,freshly grated
½cupfresh basil,chopped
Preparation
Cook pasta 1 minute shy of instructions, then reserve 1 cup of the water and drain the rest.
Do not rinse pasta.
Add olive oil to a large skillet on medium high heat.
Season chicken with salt and pepper and add it to the skillet, cooking for 3 to 4 minutes on each side until cooked through, then remove them from the pan.
Add the garlic and sun dried tomatoes to the pan, stirring well for 2 to 3 minutes.
Add the heavy cream, reserved pasta water and parmesan cheese and bring to a boil, letting it reduce for 3 to 4 minutes before adding in the pasta and tossing it together.
Add the chicken on top and garnish with basil.
Garnish with more parmesan and basil if desired.
