Description
A rich and savory one-pan creamy pasta dish with tender chicken, spinach, and sun-dried tomatoes, perfect for holiday gatherings.
Ingredients
- 1 to 1.5 pounds chicken breast or boneless thighs, sliced
- 12 ounces pasta (penne, rotini, or fettuccine)
- 2 tablespoons olive oil
- 3 to 4 cloves garlic, minced
- 1 cup chicken broth
- 1 to 1.5 cups heavy cream
- 3/4 cup grated parmesan plus extra for serving
- 1 cup sun dried tomatoes, sliced
- 2 big handfuls fresh spinach
- Italian seasoning, salt, black pepper
- Optional: red pepper flakes for a little kick
Instructions
- Cook the pasta. Salt your water and cook pasta until just tender. Save about 1 cup of pasta water, then drain.
- Season and sear the chicken. Pat chicken dry, then season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet. Sear the chicken for a few minutes per side until golden and cooked through. Move it to a plate.
- Build the sauce. In the same pan, add garlic and stir for about 30 seconds. Pour in chicken broth and scrape up the browned bits.
- Make it creamy. Lower the heat, then add heavy cream and parmesan. Stir until smooth. If it looks too thick, splash in a little reserved pasta water.
- Add the Tuscan goodies. Stir in sun dried tomatoes and spinach. The spinach will wilt fast. Slice the chicken, then add it back to the pan.
- Toss and taste. Add the pasta and toss until coated. Taste for salt and pepper. If you like heat, add a pinch of red pepper flakes.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian