Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into strips
- 12 oz Penne or Fettuccine pasta
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 3/4 cup Freshly grated Parmesan cheese
- 1/2 cup Sun-dried tomatoes, drained and chopped
- 2 cups Fresh baby spinach
- 1 tsp Italian seasoning
- 1/2 tsp Smoked paprika
- Salt and black pepper to taste
- 2 tbsp Olive oil
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until it reaches al dente texture. Reserve about half a cup of the starchy pasta water before draining. Set the pasta aside.
- Season the sliced chicken strips with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, lower the heat to medium. Add the minced garlic and cook for about 1 minute until it becomes fragrant. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping up any brown bits from the bottom of the pan for extra flavor.
- Stir in the Parmesan cheese until it melts and the sauce begins to thicken. Add the Italian seasoning, sun-dried tomatoes, and fresh spinach. Stir constantly for 2 minutes until the spinach wilts into the creamy sauce.
- Toss the cooked pasta and the seared chicken back into the skillet. Mix well to ensure every strand of pasta is coated in the garlic parmesan sauce. If the sauce is too thick, add a splash of the reserved pasta water. Garnish with fresh parsley and extra Parmesan before serving hot.
- Cook Time: 35 minutes