A comforting dish with chicken, sun-dried tomatoes, spinach, and a creamy garlic-Parmesan sauce.
# What you'll need:
→ Pasta
01 - 12 ounces penne or fettuccine
02 - 1 tablespoon salt (for pasta water)
→ Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon dried Italian herbs
07 - 2 tablespoons olive oil
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 ounces grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 teaspoon red pepper flakes (optional)
16 - Salt and black pepper, to taste
→ Garnish
17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - Season chicken breasts on both sides with salt, pepper, and dried Italian herbs. Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
04 - Pour in chicken broth while scraping up browned bits from the pan. Reduce heat to low and add heavy cream, Parmesan cheese, and red pepper flakes if using. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
05 - Add fresh baby spinach to the sauce and stir until just wilted.
06 - Add the cooked pasta and sliced chicken to the skillet. Toss gently to coat, adding reserved pasta water gradually until the sauce reaches the desired consistency.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil or parsley and extra grated Parmesan.
