Ingredients
Scale
- 10 oz pasta (fettuccine or penne)
- 1 lb boneless, skinless chicken, sliced
- 5 garlic cloves, minced
- 4 oz sun-dried tomatoes
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup mozzarella cheese, shredded
- ½ cup Asiago cheese, shredded
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon Adobo (red top)
- 1 teaspoon paprika
- 1 tablespoon basil
- 1 teaspoon red pepper flakes
- ½ cup beef broth
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season the chicken with salt, pepper, onion powder, Adobo seasoning, and paprika.
- In a large skillet over medium heat, heat olive oil and sauté garlic and sun-dried tomatoes until fragrant. Remove tomatoes; set aside.
- Add seasoned chicken to the skillet and cook until golden brown. Set aside.
- Cook pasta according to package instructions; drain.
- In the same skillet, add heavy cream, milk, basil, red pepper flakes, and beef broth. Stir in mozzarella and Asiago until melted.
- Combine the pasta with the sauce and mix in the chicken and chopped tomatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 720
- Sugar: 4g
- Sodium: 850mg
- Fat: 41g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 160mg