Chicken, pasta, sun-dried tomatoes, and spinach unite in a luscious garlic parmesan cream sauce.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon Italian seasoning
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 ounces penne or fettuccine pasta
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 3/4 cup sun-dried tomatoes, drained and sliced
10 - 1 cup chicken broth
11 - 1 cup heavy cream
12 - 1 cup freshly grated parmesan cheese
13 - 4 cups fresh baby spinach
14 - 1/2 teaspoon red pepper flakes
15 - Salt and black pepper, to taste
→ Garnish
16 - Chopped fresh basil or parsley
# Method:
01 - Bring a large pot of salted water to a boil. Prepare the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Slice each chicken breast in half horizontally to create thinner cutlets. Season the chicken with Italian seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook 3 to 4 minutes per side until golden and cooked through. Remove chicken to a plate, let rest, and cut into strips.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sun-dried tomatoes and cook for an additional minute.
05 - Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits. Reduce heat to low and stir in the heavy cream. Let simmer for 2 to 3 minutes until slightly thickened.
06 - Stir in the grated parmesan cheese until melted and creamy. Add the baby spinach and cook until wilted. Season with additional salt, black pepper, and red pepper flakes if desired.
07 - Add the cooked pasta and sliced chicken to the skillet. Toss gently to coat everything evenly in the sauce, adding reserved pasta water as needed for a silky consistency.
08 - Serve immediately, topped with chopped fresh basil or parsley.
