Description
Rich and flavorful pasta tossed with tender chicken in a creamy sun‑dried tomato, garlic, and spinach sauce—Tuscan restaurant flavors at home.
Ingredients
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 tbsp olive oil, divided
- 1 lb (450 g) boneless skinless chicken breast, cut into bite‑sized pieces
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth
- ¾ cup (100 g) grated Parmesan cheese
- ½ cup (70 g) chopped sun‑dried tomatoes (not oil‑packed)
- 2 cups (60 g) fresh baby spinach
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and reserve ½ cup cooking water.
- Season chicken with salt, pepper, and Italian seasoning.
- In a large skillet, heat 1 tbsp olive oil over medium‑high. Add chicken and cook until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate.
- Add remaining olive oil and butter to skillet. Sauté garlic until fragrant, about 30 seconds.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer.
- Stir in Parmesan until melted and sauce thickens slightly.
- Add sun‑dried tomatoes and red pepper flakes (if using), cooking 1–2 minutes.
- Return chicken to skillet along with spinach; stir until spinach wilts.
- Toss in cooked pasta, adding reserved pasta water as needed to loosen sauce.
- Season to taste with additional salt, pepper, or cheese. Serve warm.
Notes
- For extra flavor, use oil‑packed sun‑dried tomatoes—drain and chop, and reduce added oil.
- Substitute half‑and‑half or whole milk for heavy cream for a lighter version.
- Add mushrooms or roasted red peppers for variation.
- Make it gluten‑free by using GF pasta and chicken broth.
- Store leftovers in airtight container; reheat gently with splash of broth or cream.