Tender chicken breasts and pasta tossed in a rich Parmesan cream sauce with sun-dried tomatoes and baby spinach. This easy one-skillet sauce makes a flavorful, satisfying pasta dinner.
Servings: About 4
Prep Time: About 15 minutes
Cook Time: About 30 minutes
Ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup sun-dried tomatoes, chopped
- 3 cups baby spinach
- 12 ounces fettuccine or pasta of choice, cooked and drained
- Additional grated Parmesan cheese, for serving, optional
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Add them to the skillet and cook for about 6–7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Add the minced garlic to the same skillet and sauté until fragrant, about 1 minute.
- Add the chicken broth, heavy cream, Parmesan cheese, Italian seasoning and crushed red pepper flakes, if using. Stir well and bring to a gentle simmer. Cook for about 5 minutes, or until the sauce begins to thicken.
- Add the sun-dried tomatoes and baby spinach. Stir until the spinach is wilted.
- Slice the cooked chicken breasts and return them to the skillet along with the cooked pasta. Gently toss until the pasta and chicken are well coated with the creamy sauce.
- Serve immediately, topped with additional Parmesan cheese if desired.
Tip: Reserve about ½ cup of the pasta cooking water before draining. If the Parmesan cream sauce becomes thicker than you'd like after adding the pasta, stir in a little pasta water until it reaches the desired consistency.
Source: Cooktopcove