Ingredients:

  • 1.25 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium shallot, finely minced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/3 cup sun-dried tomatoes, drained and chopped
  • 2 cups low-sodium chicken broth
  • 1 cup whole grain penne or rotini
  • 1/2 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium-high heat. Add the cubed chicken breast in a single layer, season with salt and pepper, and sear until golden brown (about 3-5 minutes). Remove chicken from the pan and set aside on a plate.
  2. Lower heat to medium. Add the minced shallot and sauté until translucent. Stir in the garlic, dried oregano, and red pepper flakes, cooking for 60 seconds until fragrant. Stir in the chopped sun-dried tomatoes until softened.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Stir in the dry pasta. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
  4. Stir in the light cream and Parmesan cheese. Return the seared chicken to the pan and stir until heated through and the sauce is creamy and emulsified.
  5. Stir in the fresh basil and lemon juice. Season with additional salt and black pepper to taste.