• Cooking Time: 20-30
  • Servings:
  • Preparation Time:


This is a recipe I made up after having a similar dish at Maggiano's one night. I knew it couldn't be very complicated, but it sure is delicious!


  • 1 lb Orchiette ("Little Ears") pasta
  • 2 boneless skinless chicken breasts
  • 3/4 cup drained oil packed sun dried tomatoes, reserve oil
  • 4 cloves of garlic, minced
  • 1/2 cup chopped artichoke hearts, packed in oil
  • 1/4 cup fresh chiffonade of basil (don't prepare until just before adding)
  • 1 1/4 cup fresh grated parmesan cheese
  • 1 1/2 cups heavy cream (this ain't no diet pasta! lol)
  • 1/2 cup chicken broth


  • Prepare pasta according to directions on package, or heck, just boil until
  • al dente.
  • Thinly slice the chicken breasts. Heat some of the oil, about 2 Tbsp, from
  • the sundried tomatoes in a skillet or sauté pan. Sauté the chicken until golden and
  • cooked through. Add tomatoes, artichokes, and garlic, sauté 1 minute, then add chicken
  • broth. Allow it to reduce to about half and add cream and simmer until
  • slightly thickened.
  • Drain pasta well, then toss with chicken & garlic cream sauce, and parmesan.
  • Last, prepare and toss in the chiffonade of basil. It may seem very saucy at
  • first, but the pasta will absorb the excess and taste wonderful for having
  • done so!

Categories: Dinner  Main Dish  Pasta  Poultry  Stove 
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