Description
A creamy, delicious pasta dish featuring tender chicken, sun-dried tomatoes, and fresh spinach, perfect for romantic dinners or festive gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz pasta (penne or fettuccine)
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the pasta: Begin by bringing a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, but do not rinse!
- Sear the chicken: In a large skillet, heat a drizzle of olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet.
- Sauté the garlic: Add more olive oil to the skillet and toss in the minced garlic. Sauté until fragrant, about 30 seconds.
- Add tomatoes and spinach: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- Mix in the liquids: Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Thicken the sauce: Add the grated Parmesan cheese and dried basil, stirring until fully incorporated.
- Slice and combine: Slice the cooked chicken and return it to the skillet, tossing to coat in the sauce.
- Add the pasta: Gently fold in the cooked pasta, ensuring it’s well coated.
- Serve hot: Dish out and enjoy while warm!
Notes
For a make-ahead meal, marinate the chicken in olive oil and herbs a few hours before cooking.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg