Spinach and Sun-Dried Tomato Chicken Pasta
A delightful pasta dish featuring tender chicken, fresh spinach, and sun-dried tomatoes in a rich, creamy sauce.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (sliced into tender strips) Ensure chicken is cooked until golden brown
- 8 oz pasta (your preferred variety, such as fettuccine or penne) Choose pasta that retains sauces well
- 2 cups fresh spinach Packed with nutrients, avoid overcooking
- 1/2 cup sun-dried tomatoes (oil-packed, chopped) Provides sweetness and tang
- 3 cloves garlic (minced) Enhances flavor with aromatic depth
- 1 cup heavy cream For a creamy, luscious sauce
- 1/2 cup grated Parmesan cheese Adds a rich, nutty flavor
- 2 tablespoons olive oil Use extra virgin for best flavor
- to taste Salt and pepper Essential for enhancing flavors
- to taste Fresh basil For garnishing and added freshness
Instructions
Cooking Pasta
- Fill a large pot with water and bring it to a rolling boil. Generously salt the water and add your chosen pasta, cooking according to package instructions until al dente.
- Once cooked, drain the pasta and set it aside.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts seasoned with salt and pepper.
- Cook the chicken for about 6-7 minutes until golden brown. Remove the chicken from the skillet and let it rest.
Making Sauce
- In the same skillet, add minced garlic and sauté for about a minute until just golden.
- Add chopped sun-dried tomatoes and cook until fragrant, then stir in fresh spinach until just wilted.
- Pour in heavy cream, letting it come to a gentle simmer. Stir in grated Parmesan cheese until melted.
- Season with additional salt and pepper to taste.
Combining Ingredients
- Add the cooked pasta and chicken back into the skillet, tossing to coat in the sauce.
- Garnish with freshly torn basil leaves and an extra sprinkle of Parmesan cheese.
Serving
- Serve hot and enjoy the satisfaction of your creation!
Notes
Pairs beautifully with a crisp green salad. For a lighter version, swap heavy cream with Greek yogurt or cashew cream. Adjust seasoning as needed when cooking pasta and taste sauce before serving.