Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes (packed in oil), chopped
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional)
- 12 oz Short pasta (such as penne, rigatoni, or fusilli)
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 cups Fresh baby spinach (optional)
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot or deep skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
- Lower the heat to medium. In the same pot, melt the butter. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant and the tomatoes are softened.
- Pour the chicken broth and the uncooked pasta into the pot. Stir well, making sure to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Stir in the heavy cream and the grated Parmesan cheese. Add the cooked chicken back into the pot. Continue to stir over low heat until the cheese has melted and the sauce has thickened beautifully.
- If you are using spinach, stir it in at the very end until it just begins to wilt. Season with additional salt and pepper if needed. Remove from heat and let it sit for a minute to allow the sauce to set.
- Cook Time: 30 minutes
- Diet: Gluten-Free (option), Vegetarian (option)