Description
A comforting and creamy pasta dish featuring chicken, sun-dried tomatoes, and spinach, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes (oil-packed or rehydrated)
- 2 cups fresh spinach
- 3 garlic cloves, minced
- 1 cup heavy cream or half and half
- 1/2 cup grated Parmesan cheese
- 8 ounces pasta of choice (fettuccine, penne, or rigatoni)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Start by generously seasoning the chicken breasts with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium heat.
- Cook the chicken for about 5-7 minutes per side, or until golden and fully cooked.
- Transfer the chicken to a plate and slice it into strips or bite-sized pieces.
- Add more olive oil if needed, then add the minced garlic and sun-dried tomatoes, sautéing until fragrant.
- Stir in the fresh spinach and let it cook until it wilts.
- Pour in the heavy cream, bringing to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and thickened.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and add it to the creamy sauce along with the cooked chicken.
- Toss everything thoroughly to coat the noodles.
- Serve immediately, garnished with extra Parmesan or fresh basil if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pasta, chicken, creamy, Tuscan, Italian, quick dinner