Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 8 oz (225 g) linguine or fettuccine
- 2 chicken breasts, cut into bite-sized cubes
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes, chopped
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Pinch of red chili flakes (optional)
- 1 tablespoon olive oil
Instructions
-
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Reserve ½ cup pasta water, then drain.
-
Cook the chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning.
- Cook for 6–8 minutes until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
-
Make the sauce
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for 1 minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and stir until melted and smooth.
-
Combine
- Return the chicken to the skillet.
- Add spinach and cook until wilted, about 2 minutes.
- Toss in the cooked pasta.
- Add a splash of reserved pasta water if needed to loosen the sauce.
-
Serve
- Taste and adjust seasoning with salt, pepper, and chili flakes.
- Garnish with extra Parmesan and serve immediately.
Optional Add-Ins
- Mushrooms
- Roasted red peppers
- Fresh basil
- Crispy bacon
Nutrition (Approximate per serving)
- Calories: 620
- Protein: 36g
- Carbohydrates: 42g
- Fat: 34g
A rich, creamy, restaurant-style pasta loaded with tender chicken, spinach, sun-dried tomatoes, and Parmesan cheese. 🍝🍗🌿🧀
