Make the sauce:
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped sun-dried tomatoes, chicken broth, and heavy cream. Stir to combine and bring to a gentle simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese, basil, and oregano. Season with salt and pepper to taste.
Combine pasta and chicken:
Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce. Add the sliced chicken on top, mixing everything together. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Serve:
Plate the pasta, topping with more grated Parmesan and fresh herbs, if desired.
Enjoy your creamy, flavorful Sun-Dried Tomato Chicken Pasta! It’s a rich, satisfying dish that’s perfect for dinner.
