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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken breast with olive oil, black pepper, salt, garlic powder, and paprika.
Grill the chicken over medium heat with olive oil until golden, about 3–4 minutes on each side.
Heat olive oil in the same pan and sauté the onions until translucent.
Add crushed garlic and tomato paste, and cook for a minute until fragrant.
Pour in the cooking cream and milk, and mix well until combined.
Add basil, sundried tomatoes, and grated parmesan, stirring until the cheese melts and the sauce thickens slightly.
Season the sauce with black pepper and salt to taste.
Cook your pasta of choice according to package instructions and drain.
Slice the grilled chicken into strips.
Combine the cooked pasta, sliced chicken, and sauce in the pan, mixing everything together until evenly coated.
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You can substitute cooking cream with heavy cream for a richer texture.
For added flavor, sprinkle some fresh basil leaves on top before serving.
Use freshly grated parmesan for the best taste and texture.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne, fettuccine, or spaghetti.
Can I make this recipe dairy-free?
You can substitute cooking cream and milk with plant-based alternatives like coconut cream and almond milk.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used for a juicier result. Adjust cooking time as needed.
Can I add vegetables to the sauce?
Absolutely! You can add spinach, mushrooms, or bell peppers for extra flavor and nutrition.
