1.5poundsboneless, skinless chicken breastscut into 1-inch pieces
0.5teaspoonsalt
0.5teaspoonblack pepper
0.5teaspoongarlic powder
0.5teaspoonpaprika
Sauce
2tablespoonsolive oil
1mediumonionfinely chopped
4clovesgarlicminced
0.5cupsun-dried tomatoesoil-packed, drained and chopped
1.5cupsheavy cream
0.5cupchicken broth
0.5cupgrated Parmesan cheese
0.25cupfresh basilchopped
0.5teaspoonred pepper flakes(optional)
Instructions
Preparation Steps
In a bowl, toss chicken pieces with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.
Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
Stir in Parmesan cheese and red pepper flakes (if using). Cook until cheese is melted and sauce has thickened slightly.
Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for 2-3 minutes until heated through.
Stir in fresh basil just before serving.
Notes
Serve with pasta, rice, or your favorite side dish.