Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz penne or fettuccine pasta
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches al dente texture. Drain the pasta, reserving about half a cup of the pasta water, and set it aside.
- Step 2: Sear the Chicken. While the pasta cooks, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Heat 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, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to burn it. The oil from the sun-dried tomatoes will add extra flavor to the base of your sauce.
- Step 4: Simmer the Sauce. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat. Let it cook for 3-5 minutes until the sauce begins to thicken slightly. Stir in the Parmesan cheese until it is completely melted and the sauce is smooth.
- Step 5: Wilt Spinach and Combine. Add the fresh baby spinach to the sauce and stir until it begins to wilt. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Cook Time: 35 minutes
- Diet: Omnivore