Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water and drain the rest. Set aside.
2. Prepare the Chicken
Toss diced chicken with cornstarch, oregano, salt, and pepper until evenly coated.
3. Cook the Chicken
Heat the sun-dried tomato oil in a skillet over medium heat. Add the chicken and cook until golden brown, about 5–6 minutes. Remove from the skillet and set aside.
4. Sauté Garlic and Sun-Dried Tomatoes
In the same skillet, add butter and sauté garlic and sun-dried tomatoes for 2–3 minutes until fragrant.
5. Add Liquid Ingredients
Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Let it cook for 3–5 minutes to thicken slightly.
6. Stir in Parmesan Cheese
Add Parmesan cheese and stir until the sauce thickens and becomes creamy.
7. Combine Chicken and Sauce
Return the cooked chicken to the skillet and simmer for 5 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
8. Add Pasta
Add the cooked pasta to the skillet and toss to coat it in the creamy sauce. Use the reserved pasta water to adjust the sauce’s consistency if needed.
9. Serve
Garnish with fresh basil and serve hot.
Serving and Storage Tips
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