Description
A delightful dish featuring tender chicken, fresh spinach, and sun-dried tomatoes in a rich, creamy sauce, perfect for busy weeknights or special occasions.
Ingredients
- 12 oz pasta (penne or fettuccine)
- 2 tbsp olive oil
- 1 lb chicken breast (cut into bite-sized pieces)
- Salt and black pepper (to taste)
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Pinch of red pepper flakes (optional)
Instructions
- Cook pasta according to package directions, reserving ½ cup of the pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and fully cooked. Remove and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Cook for about 1–2 minutes until fragrant.
- Stir in heavy cream and chicken broth, bringing the mix to a gentle simmer. Add grated Parmesan cheese, Italian seasoning, and red pepper flakes, stirring until creamy and smooth.
- Add fresh spinach and let it wilt into the sauce. Return the cooked chicken to the pan and stir to coat it in the sauce.
- Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce. Serve warm with extra Parmesan on top.
Notes
Make sure to season the chicken well for better flavor. For a lighter version, you can replace the heavy cream with half-and-half. Feel free to use leftover grilled chicken if you have it on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian