Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 8 ounces penne pasta (or pasta of choice)
- Fresh basil leaves, for garnish
Instructions:
- Cook the Pasta:
- Cook the pasta according to package instructions. Drain and set aside.
- Cook the Chicken:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Add the Peppers and Tomatoes:
- Add the sliced red and yellow bell peppers to the skillet and cook for 5 minutes, until they start to soften.
- Add the cherry tomatoes and cook for an additional 2-3 minutes.
- Season and Combine:
- Add the cooked chicken back to the skillet.
- Sprinkle in the dried oregano, dried basil, and red pepper flakes (if using). Stir to combine.
- Make the Sauce:
- Pour in the chicken broth and heavy cream, stirring to combine.
- Reduce the heat to low and let the sauce simmer for 5 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and black pepper to taste.
- Combine with Pasta:
- Add the cooked pasta to the skillet and toss to coat the pasta with the sauce.
- Serve:
- Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.
- Serve immediately and enjoy!
