Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work great and stay super juicy.

What type of pasta works best?

Penne, fettuccine, or rigatoni are perfect for holding onto that creamy sauce.

You can try using coconut cream and a dairy-free parmesan alternative, though the flavor will change.

Not by default, but you can add red pepper flakes for a little heat.

Definitely! Spinach, mushrooms, or broccoli are delicious additions.

Let it simmer a bit longer or add more parmesan for a thicker texture.

Yes, just store it in the fridge and reheat with a splash of liquid to loosen the sauce.

Scale

Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Drain and set aside.
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, add olive oil. Cook the chicken for 5–6 minutes per side, until golden and fully cooked. Remove and slice.
In the same pan, sauté minced garlic for 1 minute. Add chopped sun-dried tomatoes and cook another minute.
Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer. Add parmesan cheese and stir until melted and creamy.
Add sliced chicken and cooked pasta into the sauce. Toss gently to coat everything evenly.
Top with fresh basil or parsley and serve warm!

Add red pepper flakes with the garlic and sun-dried tomatoes for a spicy kick. Swap in shrimp or spinach fettuccine for fun variations.

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