Ingredients
Scale
- 12 oz Penne or Fettuccine pasta
- 1.5 lbs Boneless skinless chicken breasts, sliced into strips
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, drained and chopped
- 2 cups Fresh baby spinach
- 1.5 cups Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1/4 teaspoon Red pepper flakes (optional)
Instructions
- Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it is al dente. Drain the pasta, but keep about half a cup of the pasta water just in case you want to thin out the sauce later. - Step 2: Season and Sear the Chicken
While the pasta is boiling, season your chicken strips with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate. - Step 3: Sauté Aromatics
In the same skillet, lower the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to let it burn. - Step 4: Simmer the Sauce
Pour the heavy cream into the skillet. Bring it to a gentle simmer. Stir in the grated Parmesan cheese and red pepper flakes. Let it cook for 2-3 minutes, stirring constantly, until the sauce begins to thicken slightly. - Step 5: Combine and Wilt Spinach
Add the fresh baby spinach to the sauce and stir until it begins to wilt. Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until the pasta is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Cook Time: 30 minutes
- Diet: Standard