A delightful Mediterranean-inspired pasta dish with creamy sauce, tender chicken, and vibrant vegetables.
Bring a large pot of water to a boil for the pasta.
Add a pinch of salt to the water to enhance the pasta's flavor.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot enough to sear the chicken properly.
Cook the chicken breasts in the skillet until golden brown and cooked through, about 4 minutes per side.
Cut the chicken into smaller pieces for quicker cooking.
Add the sun-dried tomatoes and garlic to the skillet and sauté for 2 minutes.
Stir constantly to prevent the garlic from burning.
Cook the pasta in the boiling water until al dente, about 5 minutes.
Reserve some pasta water to adjust the sauce's consistency later.
Add the basil, artichoke hearts, olives, and feta cheese to the skillet and mix well.
Crumble the feta cheese for even distribution.
Stir in the heavy cream and let it simmer for 2 minutes.
Simmer gently to avoid curdling the cream.
Drain the pasta and transfer it to a serving bowl.
Toss the pasta with a bit of olive oil to prevent sticking.
Pour the chicken and vegetable mixture over the pasta and toss to combine.
Mix gently to coat the pasta evenly with the sauce.
Serve the pasta warm, garnished with additional basil leaves if desired.
Serve immediately for the best flavor and texture.
