Ingredients

• 4 boneless skinless chicken breasts, diced
• 10 oz pasta (penne, rigatoni, or fettuccine)
• 2 tbsp seasoned oil from sun-dried tomatoes
• 2 tbsp cornstarch (for coating the chicken)
• 1 tbsp butter
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, thinly diced
• 1¼ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup chicken broth
• 1 tsp red pepper flakes (optional)
• 2 tsp dried oregano
• Salt and pepper, to taste
• ½ oz fresh basil, torn (for garnish)

Instructions 

1. Cook the pasta
   Bring a pot of well-salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
2. Prepare the chicken
   Place the diced chicken in a bowl and toss with cornstarch, dried oregano, salt, pepper, and a pinch of red pepper flakes.
3. Brown the chicken
   Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, stirring occasionally, until golden and crisp on the outside. Transfer the chicken to a plate and set aside.
4. Sauté the aromatics
   In the same skillet, melt the butter. Add the minced garlic and diced sun-dried tomatoes and cook for 2–3 minutes, just until fragrant.
5. Build the sauce
   Pour in the chicken broth and heavy cream. Let the mixture simmer for 3–5 minutes, stirring occasionally. Add the Parmesan cheese and stir until fully melted and the sauce thickens.
6. Return the chicken
   Add the cooked chicken back to the skillet and let it simmer in the sauce for 5 minutes so the flavors meld.
7. Combine with pasta
   Add the cooked pasta to the skillet and toss to coat evenly. Use a splash of reserved pasta water as needed to loosen the sauce.
8. Finish and serve
   Top with torn fresh basil or parsley and extra Parmesan cheese. Serve immediately while warm.

• Hold onto that pasta water: A small splash at the end can transform a thick sauce into a silky one that coats every noodle.
• Use one large skillet: Cooking everything in the same pan captures all the browned bits and builds deeper flavor.
• Grate your own Parmesan: Freshly grated cheese melts smoothly and gives the sauce a richer texture.
• Watch the chicken closely: Bite-sized pieces cook quickly—once golden, they’re ready. Overcooking can make them dry.
• Control the heat: Red pepper flakes are optional and easy to adjust depending on your spice preference.
• Finish with fresh herbs: Adding basil or parsley at the end brightens the dish and balances the creaminess.