Step 1

Cook the Pasta: Boil 10 oz pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2

Season and Coat the Chicken: In a bowl, toss 4 diced chicken breasts with 2 tbsp cornstarch, 1 tsp oregano, a pinch of salt, pepper, and a pinch of red pepper flakes.

Step 3

Cook the Chicken: Heat 2 tbsp oil from sun-dried tomatoes in a large skillet over medium-high heat. Cook the chicken until golden and crispy, about 5-6 minutes. Remove from skillet and set aside.

Step 4

Sauté Garlic and Tomatoes: Melt 1 tbsp butter in the same skillet. Add 4 minced garlic cloves and 1 cup sun-dried tomatoes, thinly diced. Cook for 2-3 minutes until fragrant.

Step 5

Make the Sauce: Stir in ¾ cup chicken broth and 1 ¼ cups heavy cream. Simmer for 3-5 minutes, stirring occasionally. Add 1 cup freshly grated Parmesan cheese and stir until melted and thickened.

Step 6

Add Chicken to Sauce: Return the cooked chicken to the skillet and simmer in the sauce for 5 minutes to absorb the flavors.

Step 7

Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to adjust the sauce consistency.

Step 8

Garnish and Serve: Garnish with fresh basil or parsley and extra Parmesan cheese. Serve warm.