Description
A rich and comforting pasta dish featuring tender chicken, garlic, sun-dried tomatoes, and spinach tossed in a creamy Parmesan sauce.
Ingredients
12 oz (340 g) penne pasta
1 tablespoon salt (for boiling water)
2 large chicken breasts (about 500 g), sliced into strips
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
½ cup (80 g) sun-dried tomatoes, sliced
1 cup (240 ml) heavy cream
¾ cup (75 g) grated Parmesan cheese
1 cup (30 g) fresh spinach
½ teaspoon chili flakes (optional)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup (120 ml) reserved pasta water
2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup (120 ml) pasta water before draining.
Season the sliced chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté the minced garlic for 1 minute.
Add sun-dried tomatoes and cook for 2 minutes.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese and whisk until smooth.
Add spinach, chili flakes, salt, and black pepper and cook until the spinach wilts.
Return the chicken to the skillet, add the pasta, and pour in the reserved pasta water.
Toss everything together and simmer for 2 minutes until the sauce coats the pasta.
Garnish with parsley and additional Parmesan before serving.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Add extra pasta water if the sauce becomes too thick.
The pasta can be reheated with a splash of milk to restore its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes