- Optional 4 chicken breast – cooked with salt, pepper, garlic and onion powder
- tablespoons butter
- 3 cloves garlic minced
- 2 cups chicken stock or bone broth for extra protein
- 1/2 cup half and half or whole milk room temperature
- 1-8 oz jar sun-dried tomatoes in oil, oil drained
- 8 oz angel hair pasta*
- 1/3 cup parmesan cheese grated
- 2 tablespoons optional – softened cream cheese for extra creaminess
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp freshly cracked pepper
- 1/4 tsp salt
- optional – 1/2 tsp red pepper flakes
Instructions
In a large skillet over medium-low, add butter and garlic to a pan, saute about 1 minute or until fragrant. Pour in the chicken stock, sun-dried tomatoes, and seasonings. Slowly pour in the half and half then bring to a gentle boil.
Add the pasta in, allowing it to sit for 30 seconds until you can maneuver it down into the liquid without breaking the pasta.
Let pasta cook submerged in simmering liquid for about 5 minutes. Reduce heat to simmer (and add cream cheese now if using, letting it melt into the sauce). Continue to cook until pasta is al dente.
Add shredded cooked chicken, sprinkle over the parmesan and add more salt and pepper if needed. You can add a splash more chicken stock or half and half if needed to add a little more liquidity to your pasta if it absorbs all the pan sauce.