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.
