Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups chicken broth
- 1 cup heavy cream
- 10 oz dry penne or bowtie pasta
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Step 1: Sear the Chicken
Heat the olive oil in a large pot or deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the pot and cook until golden brown on all sides, usually about 4 to 5 minutes. You do not need to cook the chicken all the way through yet, as it will finish simmering with the pasta. - Step 2: Simmer the Pasta
Stir in the minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant. Pour in the chicken broth, heavy cream, and the dry pasta. Stir well to ensure the pasta is submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 10 to 12 minutes, or until the pasta is tender and most of the liquid has thickened into a creamy sauce. Stir occasionally to prevent the pasta from sticking to the bottom. - Step 3: Fold and Plate
Remove the lid and stir in the fresh baby spinach and grated Parmesan cheese. The heat from the pasta will wilt the spinach in about 30 seconds. Continue stirring until the cheese melts and the sauce reaches a silky consistency. Taste and adjust seasoning with extra salt or red pepper flakes if desired. Serve immediately while hot, garnished with a little extra Parmesan for a snowy holiday touch.
- Cook Time: 20 minutes