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Cover the raw chicken in basil, oregano, salt & pepper. Saute the chicken in the olive oil. Remove chicken and set aside. Saute garlic. Add chicken broth to garlic and simmer for 1 or 2 minutes. Add sun dried tomatoes and cooked chicken to the broth. Simmer for 2 to 3 minutes. Slowly add whipping cream and simmer until it begins to thicken. Cook pasta until al dente. Do not over cook pasta. Add chicken and pasta to baking dish and toss using the back of a spoon to avoid tearing the pasta. Cover with parmesan cheese and toss again. The pasta and the parmesan cheese will help the sauce thicken.
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LindaLouE 1 year agoGreat recipe. I am making it again tonight. If you're using dried herbs, use about 1/3 to 1/2. I think the recipe intends for you to use fresh herbs.