A creamy, dreamy chicken pasta that’s quick enough for weeknights but special enough for a date night.

Scale

4 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 teaspoon chili flakes

1 cup sun-dried tomatoes (drained and chopped)

8 oz pasta (penne or fettuccine works beautifully)

Fresh basil for garnish

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Season the Chicken: Sprinkle chicken breasts with garlic powder, salt, and pepper. Heat olive oil in your eloise cooking pot over medium heat.
Sear to Perfection: Sear the chicken until golden brown on both sides (about 5-7 minutes per side). Remove and set aside.
Build the Sauce: In the same pot, lower the heat and pour in the chicken broth and heavy cream. Stir in Parmesan cheese, chili flakes, and sun-dried tomatoes. Let it simmer until it thickens slightly.
Cook the Pasta: Meanwhile, cook the pasta according to package instructions. Drain and reserve some pasta water.
Bring It Together: Return the chicken to the pot. Simmer in the sauce for another 5-7 minutes until fully cooked. Add pasta and a splash of pasta water if needed to loosen the sauce.
Serve with Love: Garnish with fresh basil, maybe a little more Parmesan, and serve right out of your eloise cooking pot for that cozy, rustic feel.

Personal tip: Don’t rush the simmer. Let the sauce hug the chicken—it’s where all the magic (and flavor) happens.

Use pasta water for a silky sauce. Leftovers are amazing the next day.