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Ingredients
Scale
- 8 oz short cut pasta (bow tie)
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons olive oil or avocado oil, divided
- 1 tablespoon unsalted butter
- 8 oz baby bella mushrooms, sliced
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup finely grated parmesan cheese
- Fresh basil for serving
- Additional parmesan cheese for serving (optional)
Instructions
- Bring a large pot of water to a boil, salt generously, add the pasta, and cook according to package directions. Drain and reserve without rinsing.
- Cut the chicken breasts in half horizontally for even cooking. Season with garlic powder, salt, and pepper.
- In a large skillet, heat 2 tablespoons of oil and cook the chicken until browned and cooked through, about 4-5 minutes per side. Remove and cover with foil to keep warm.
- In the same skillet, add the remaining oil and butter. Once melted, add the mushrooms. Cook for about 5 minutes until the liquid evaporates.
- Add the sun-dried tomatoes and garlic, cooking for an additional minute.
- Pour in the cream and milk, bringing to a gentle boil. Stir in the parmesan cheese and simmer until the sauce thickens, about 5-8 minutes.
- While the sauce simmers, dice the cooked chicken.
- Add the pasta and diced chicken to the sauce, stirring to combine.
- Serve topped with fresh basil and additional parmesan cheese if desired.
Notes
For added flavor, season the pasta water generously with salt.
Feel free to substitute chicken breasts with thighs for a richer taste.
You can add some spinach or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg