Ingredients
Scale
- 12 oz Penne or Fettuccine pasta
- 2 large Boneless, skinless chicken breasts (sliced into strips)
- 2 tablespoons Olive oil
- 1/2 cup Sun-dried tomatoes (chopped)
- 3 cloves Garlic (minced)
- 2 cups Fresh baby spinach
- 1 1/2 cups Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Reserve about half a cup of pasta water before draining the noodles and setting them aside.
- While the pasta is cooking, season the chicken strips with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant. Add the fresh baby spinach to the pan and cook just until it begins to wilt.
- Lower the heat to medium and pour in the heavy cream. Bring the mixture to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes. Continue stirring until the cheese has melted and the sauce has thickened slightly.
- Add the cooked chicken and the drained pasta back into the skillet. Toss everything together until the pasta is thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with extra salt and pepper if needed.
- Cook Time: 40 minutes
- Diet: Standard