Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz penne or rotini pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by cutting the chicken breasts into small, even pieces to ensure they cook quickly and uniformly. Mince the garlic and chop the sun-dried tomatoes. Measure out your chicken broth, heavy cream, and pasta so everything is ready to go once the pot is hot. Season the raw chicken pieces generously with salt, pepper, and half of the Italian seasoning.
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 3-4 minutes. Stir in the minced garlic and sun-dried tomatoes, cooking for another minute until fragrant. Pour in the chicken broth, heavy cream, and the remaining Italian seasoning. Add the dry pasta directly into the liquid. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, or until the pasta is tender and the sauce has thickened. Stir in the spinach and Parmesan cheese during the last 2 minutes of cooking until the spinach wilts and the cheese melts into a creamy sauce.
- Once the pasta is perfectly al dente and the sauce is glossy, remove the pot from the heat. Give everything one final toss to ensure the chicken and vegetables are evenly distributed. Spoon the pasta into wide bowls, ensuring each serving gets plenty of sauce. Garnish with a sprinkle of fresh parsley and an extra dusting of Parmesan cheese. Serve immediately while the cheese is gooey and the sauce is hot.
- Cook Time: 20 minutes