Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- ½ cup grated parmesan cheese
- ¼ tsp red pepper flakes (optional)
- 8 oz pasta (fettuccine or penne)
- Fresh basil for garnish
Instructions
- Cut chicken into bite-sized pieces, season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (5–6 minutes). Remove and set aside.
- Melt butter in same skillet. Sauté garlic for 30 seconds until fragrant.
- Add heavy cream, chicken broth, sun-dried tomatoes, and red pepper flakes. Simmer 2–3 minutes.
- Stir in spinach and parmesan; cook until spinach wilts and sauce thickens (2 minutes).
- Return chicken to skillet; stir to coat. Cook 1–2 more minutes.
- Meanwhile, cook pasta according to package directions. Drain and toss chicken mixture with hot pasta.
- Garnish with fresh basil and extra parmesan before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Gluten-free: Use gluten-free pasta or serve over rice or zucchini noodles.
- Add a splash of lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy, Contains Gluten
Nutrition
- Serving Size: 1 cup pasta with 1 chicken breast & sauce
- Calories: 580 Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
