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Creamy Sun-Dried Tomato Chicken Pasta with Spinach
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • Colander

Ingredients
  

  • 12 ounces penne or fettuccine
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 5 ounces fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6 to 7 minutes.
  • Add the minced garlic and chopped sun-dried tomatoes to the skillet. Stir for 1 minute until the garlic becomes fragrant.
  • Pour in the heavy cream and sprinkle in the Italian seasoning. Bring the mixture to a gentle simmer, then stir in the Parmesan cheese until the sauce thickens slightly.
  • Add the fresh spinach and stir until it wilts into the sauce, about 2 minutes. Taste and adjust salt and pepper if needed.
  • Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce.

Notes

For a thicker sauce, save a splash of pasta water before draining and stir it in at the end. Leftovers reheat well over low heat with a little extra cream to loosen the sauce. If you prefer a lighter version, half-and-half works in place of heavy cream but the sauce will be less rich.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander