A delightful pasta dish combining tender chicken, sun-dried tomatoes, and a creamy sauce for a comforting meal.
Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat.
Ensure the skillet is hot enough to sear the chicken properly.
Add the chicken breast to the skillet and cook until golden brown and fully cooked. Remove and slice into strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
In the same skillet, sauté the green onions and garlic until fragrant.
Lower the heat to avoid burning the garlic, which can turn bitter.
Add the sun-dried tomatoes and stir to combine.
Chop the sun-dried tomatoes finely for even distribution in the sauce.
Pour in the heavy cream and stir. Let it simmer for a few minutes.
Simmer gently to thicken the sauce without curdling the cream.
Add the cooked pasta and sliced chicken to the skillet. Toss to coat evenly.
Use tongs to mix everything thoroughly and ensure the sauce coats the pasta.
Sprinkle with Parmesan cheese, basil, and parsley. Serve warm.
Serve immediately for the best flavor and texture.
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