A rich and comforting pasta dish featuring tender chicken, creamy sauce, and vibrant vegetables—perfect for a special Father’s Day dinner.

Scale

2 boneless, skinless chicken breasts (about 450 g), sliced

250 g pasta

2 tablespoons olive oil (30 ml)

3 cloves garlic, minced

1 cup heavy cream (240 ml)

1/2 cup chicken broth (120 ml)

1/2 cup grated Parmesan cheese (50 g)

1 cup fresh spinach (30 g)

1/2 cup sun-dried tomatoes (80 g), chopped

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.

Season chicken with salt, pepper, and paprika. Cook in olive oil over medium heat until golden and cooked through. Remove and set aside.

Sauté garlic in the same pan for 1 minute.

Add chicken broth and heavy cream. Simmer gently.

Stir in Parmesan cheese until melted.

Add sun-dried tomatoes and spinach; cook until spinach wilts.

Return chicken and pasta to the pan. Toss to coat. Add pasta water if needed.

Adjust seasoning and serve hot.

Use freshly grated cheese for best results.

Adjust sauce thickness with reserved pasta water.

Add extra vegetables for variation.

Store leftovers in the refrigerator for up to 3 days.