Rich chicken, sun-dried tomatoes, spinach, and Parmesan create a comforting Italian-style pasta with creamy sauce.
# Components:
→ Poultry
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon Italian seasoning
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - 1 tablespoon olive oil
→ Pasta
06 - 12 oz penne or fettuccine pasta
→ Sauce Components
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - ½ cup chicken broth
11 - ½ cup grated Parmesan cheese
12 - ½ cup sun-dried tomatoes, drained and sliced
13 - 2 cups baby spinach leaves
14 - Salt and pepper, to taste
→ Garnish
15 - Extra grated Parmesan
16 - Fresh basil, chopped (optional)
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - While the pasta cooks, season the chicken breasts on both sides with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–7 minutes per side, until golden brown and cooked through. Remove from skillet, let rest for 2 minutes, then slice into strips.
03 - In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Add sun-dried tomatoes to the skillet and cook for another minute. Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring frequently.
05 - Stir in Parmesan cheese until melted and the sauce thickens slightly. Add spinach and cook for 1–2 minutes until just wilted.
06 - Return the sliced chicken to the skillet. Add the drained pasta and toss everything together to coat evenly in the sauce. Season with additional salt and pepper as needed.
07 - Serve immediately, garnished with extra Parmesan and fresh basil if desired.
