Description
A rich and creamy pasta dish featuring tender chicken, sun-dried tomatoes, and spinach in a garlic Parmesan sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, sliced
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and set aside.
- Season chicken slices with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the garlic and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Reduce heat to medium-low. Stir in the heavy cream and Parmesan cheese until the sauce begins to thicken. Add the spinach and sun-dried tomatoes, cooking until the spinach wilts.
- Return the cooked chicken and any accumulated juices to the skillet. Add the cooked pasta and toss everything together until well coated and heated through. Serve immediately.
Notes
You can customize the seasonings to taste.