Ingredients
Scale
- 12 oz Penne or Fettuccine pasta
- 1 lb Chicken breast, thinly sliced into strips
- 2 tablespoons Olive oil
- 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 Parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta, but remember to reserve about half a cup of the starchy pasta water for later use.
- While the pasta cooks, season your chicken strips with salt, pepper, and half of the Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, lower the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 to 2 minutes until the garlic is fragrant, being careful not to let it burn. Add the fresh baby spinach and stir until it begins to wilt.
- Pour the heavy cream into the skillet and add the remaining Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer. Once simmering, stir in the grated Parmesan cheese until it is completely melted and the sauce has slightly thickened.
- Add the cooked chicken and the drained pasta back into the skillet. Toss everything together until the pasta is thoroughly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with extra salt and pepper if needed.
- Cook Time: 35 minutes
- Diet: Vegetarian (variation), Low-Carb (variation)