Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into bite-sized strips
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 lb pasta (Penne or Farfalle)
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Toss chicken strips with salt, pepper, and oregano until evenly coated.
  3. Melt butter in a 12-inch deep skillet over medium-high heat. Add chicken in a single layer and sear until golden brown on both sides (about 3-5 minutes per side). Remove chicken from the pan and set aside.
  4. In the same skillet, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
  5. Stir in the chopped sun-dried tomatoes and sizzle for 2 minutes to release their oils.
  6. Pour in the heavy cream. Bring to a gentle simmer over medium heat for 3-4 minutes until the sauce thickens slightly.
  7. Stir in the grated Parmesan cheese until completely melted and smooth.
  8. Return the seared chicken to the skillet and fold in the cooked pasta.
  9. Add the fresh baby spinach and toss until wilted. Stir in reserved pasta water as needed to achieve a velvety consistency.