Description
A creamy chicken pasta dish featuring sun dried tomatoes and spinach, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces penne, rigatoni, or fettuccine
- 2 pounds boneless skinless chicken breasts or thighs
- 3 cloves garlic, minced
- 1 cup sun dried tomatoes in oil, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach (optional)
- to taste salt and pepper
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- For the pasta, salt your water well. Cook until just tender, saving 1 cup of pasta water before draining.
- For the chicken, cut into bite-size pieces, season with salt and pepper, and cook in a skillet until golden. Set aside.
- For the sauce, in the same skillet, sauté sun dried tomatoes and garlic, then add chicken broth and simmer. Stir in heavy cream.
- Add Parmesan cheese while stirring, and adjust seasoning. Use reserved pasta water to loosen the sauce if needed.
- Add chicken and pasta in the skillet, tossing to coat. Add spinach at the end until it wilts, then serve with extra Parmesan.
Notes
- This dish can be customized with your favorite vegetables.
- Adjust the amount of crushed red pepper flakes based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg