Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into strips
- 12 oz Penne or Fettuccine pasta
- 1/2 cup Sun-dried tomatoes (packed in oil), drained and chopped
- 1/3 cup Dried cranberries
- 3 cups Fresh baby spinach
- 3 cloves Garlic, minced
- 1 small Shallot, finely diced
- 1 1/2 cups Heavy cream
- 1/2 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- 2 tbsp Olive oil (use the oil from the sun-dried tomato jar for extra flavor)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it reaches al dente texture. Before draining, reserve about half a cup of the starchy pasta water. While the pasta cooks, slice your chicken into bite-sized strips and season them generously with salt, pepper, and half of the Italian seasoning.
- Heat two tablespoons of olive oil (or the oil from the sun-dried tomatoes) in a large skillet over medium-high heat. Add the chicken strips in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate, keeping it warm.
- In the same skillet, lower the heat to medium. Add the diced shallot and cook for 2 minutes until translucent. Stir in the minced garlic, chopped sun-dried tomatoes, and dried cranberries. Sauté for another 1 to 2 minutes until the garlic is fragrant and the cranberries begin to plump up slightly from the residual heat.
- Pour the heavy cream into the skillet and stir in the remaining Italian seasoning and red pepper flakes. Bring the sauce to a gentle simmer. Gradually whisk in the Parmesan cheese until it melts and the sauce thickens. Toss in the fresh baby spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the cooked pasta and the seared chicken back into the skillet. Toss everything together thoroughly so every strand or piece of pasta is coated in the creamy, festive sauce. Taste and adjust seasoning with extra salt or pepper if needed. Transfer the pasta to a large serving bowl and garnish with fresh parsley and an extra sprinkle of Parmesan.
- Cook Time: 35 minutes