Creamy chicken pasta with sun-dried tomatoes, spinach, and garlic sauce for a Tuscan-inspired taste.
# What You Need:
→ Pasta and Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 8 ounces penne pasta
→ Produce
03 - 1 cup packed baby spinach leaves
04 - 1/2 cup sun-dried tomatoes, drained and sliced
05 - 3 cloves garlic, finely minced
→ Sauce and Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
# How to Make:
01 - Slice chicken breasts into strips and mince garlic. Drain and slice sun-dried tomatoes. Grate Parmesan if needed.
02 - Boil penne pasta in salted water until al dente, approximately 10 minutes. Drain and reserve.
03 - In a large skillet, melt butter over medium-high heat. Add chicken strips, season with salt and black pepper, and cook until golden and thoroughly cooked, about 5-6 minutes. Remove chicken and set aside.
04 - Using the same skillet, sauté minced garlic until fragrant, roughly 1 minute. Stir in sun-dried tomatoes and Italian seasoning, cooking for another minute.
05 - Lower heat, pour in heavy cream and grated Parmesan. Mix well until cheese melts and sauce thickens, about 2-3 minutes.
06 - Add sautéed chicken, spinach leaves, and cooked pasta to sauce. Toss gently until spinach wilts and ingredients are thoroughly coated.
07 - Distribute evenly onto serving plates. Garnish with extra Parmesan if desired.
