Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lb)
- 12 oz fettuccine or penne pasta
- 1 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (packed in oil)
- 4 cloves garlic (minced)
- 2 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook until golden brown and no longer pink inside (about 6-7 minutes per side). Remove from skillet and let rest.
- Add Garlic and Tomatoes: In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté until fragrant (1-2 minutes).
- Create Sauce: Pour in heavy cream, scraping up any bits from the pan. Stir in Italian seasoning and Parmesan cheese until combined.
- Combine Pasta and Spinach: Add fresh spinach to the sauce until wilted. Cook pasta according to package instructions; drain and toss with the sauce along with sliced chicken.
- Serve: Plate generously with extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 365g)
- Calories: 590
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg