A rich and comforting pasta dish featuring tender chicken, a creamy garlic sauce, and tangy sun-dried tomatoes, perfect for any occasion.

Scale

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

250 g (9 oz) pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 cup (240 ml) heavy cream

½ cup (120 ml) chicken broth

½ cup (50 g) grated Parmesan cheese

½ cup (80 g) sun-dried tomatoes, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

2 cups (60 g) fresh spinach (optional)

1 tablespoon butter

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Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.

Season chicken with salt, pepper, oregano, and basil. Cook in olive oil until golden and cooked through. Remove and set aside.

In the same pan, melt butter and sauté garlic until fragrant. Add sun-dried tomatoes.

Pour in chicken broth and simmer for 2–3 minutes. Add cream and cook until slightly thickened.

Stir in Parmesan cheese and spinach until melted and wilted.

Return chicken and pasta to the pan. Toss to combine, adding reserved pasta water if needed.

Adjust seasoning and serve warm.

Use freshly grated Parmesan for best texture.

Add extra pasta water to adjust sauce consistency.

Store leftovers in the refrigerator for up to 3 days and reheat gently.