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1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Chicken
Season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside to rest.
3. Make the Sauce
In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 2 minutes until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
4. Add Spinach and Parmesan
Stir in the baby spinach and let it wilt in the sauce. Gradually add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
5. Combine Chicken and Pasta
Slice the cooked chicken into strips and add it back to the skillet. Add the cooked pasta and toss everything together to coat the pasta and chicken in the creamy sauce.
6. Serve
Garnish with fresh basil and additional Parmesan cheese if desired. Serve hot and enjoy!
Tips and Tricks
- Chicken Variations: You can use chicken thighs instead of breasts for a juicier option.
- Pasta Options: This recipe works well with a variety of pasta shapes, so use your favorite or whatever you have on hand.
- Extra Veggies: Feel free to add more vegetables like mushrooms, bell peppers, or zucchini for added nutrition and flavor.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer a bit longer to reduce or add a bit of cornstarch slurry.
FAQ
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