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Directions
Season the chicken breasts on both sides with Italian seasoning, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-6 minutes per side. Remove the chicken from the pan and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
Add the Parmesan cheese and continue to cook, stirring occasionally, until the sauce begins to thicken, about 3-4 minutes.
Stir in the sun-dried tomatoes and red pepper flakes (if using).
Add the asparagus to the skillet and cook for 3-4 minutes until tender but still crisp.
Return the chicken breasts to the skillet, spooning some sauce over each piece. Cook for an additional 2-3 minutes to heat through.
Serve the chicken and asparagus with a generous amount of sauce spooned over the top, garnished with fresh basil or parsley.
Variations & Tips
For a different take on this dish, try using spinach or kale instead of asparagus. If you prefer a dairy-free option, substitute the heavy cream with coconut milk and the Parmesan cheese with nutritional yeast. You can also add mushrooms or bell peppers to the mix for added flavor and nutrition. For those who enjoy a bit more heat, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.
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