Ingredients
Scale
1.5 lbs Boneless, Skinless Chicken Breasts
2 tbsp Olive Oil
4–5 cloves Garlic, minced
1/2 cup Sun-Dried Tomatoes, drained & chopped
1 cup Chicken Broth
1.5 cups Heavy Cream
1 cup Parmesan Cheese, freshly grated
5 oz Fresh Spinach
12 oz Dried Pasta (fettuccine, linguine, or penne)
Salt to taste
Black Pepper to taste
1/2 tsp Red Pepper Flakes (optional)
2 tbsp Fresh Basil or Parsley, chopped (for garnish)
Instructions
- Prepare the chicken by patting it dry and slicing into thinner cutlets. Season with salt and pepper
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until golden brown. Remove and set aside
- Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining
- In the same skillet, sauté minced garlic and sun-dried tomatoes for 1-2 minutes
- Deglaze with chicken broth and let simmer for 1-2 minutes
- Stir in heavy cream and gradually add Parmesan cheese, whisking until smooth. Season to taste
- Add in fresh spinach until wilted, then return chicken to the skillet
- Combine with cooked pasta, adjusting with reserved pasta water as needed for consistency
- Serve garnished with additional Parmesan and fresh herbs
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas.
You can use gluten-free pasta for a gluten-free option.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten Free (if gluten-free pasta is used)
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg