Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into cutlets
- 10 oz Penne or Rigatoni pasta
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes (packed in oil), chopped
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 cups Fresh baby spinach
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Start by seasoning your chicken cutlets generously with salt, pepper, and a pinch of oregano. Bring a large pot of salted water to a boil. While the water heats up, chop your sun-dried tomatoes and mince the garlic. Having everything ready before you start cooking ensures the sauce comes together smoothly without burning the aromatics.
- Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the pan and sear for about 5-6 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Do not wipe out the pan; those browned bits at the bottom contain all the flavor for your sauce.
- Add your pasta to the boiling water and cook according to the package instructions until it is al dente. Before draining the pasta, reserve about half a cup of the starchy pasta water. This water is a “secret weapon” that helps the sauce cling perfectly to the noodles later on.
- In the same skillet used for the chicken, add the minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan. Stir in the heavy cream, red pepper flakes, and remaining oregano. Let the sauce simmer for 3-5 minutes until it begins to thicken slightly. Stir in the Parmesan cheese until melted and smooth.
- Add the fresh spinach to the sauce and stir until it wilts. Return the cooked chicken to the pan (or slice it into strips first). Add the drained pasta to the skillet and toss everything together. If the sauce is too thick, splash in a little of the reserved pasta water. Garnish with fresh basil and extra Parmesan before serving hot.
- Cook Time: 40 minutes