Ingredients:

  • 1.25 lbs chicken breast, thinly sliced into cutlets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 8 oz pasta (penne or rigatoni)
  • 2 cups fresh baby spinach

Instructions:

  1. Season your chicken cutlets with salt and pepper. Heat the olive oil over medium high heat until it shimmers. Add the chicken and cook for 3-5 minutes per side until a golden brown crust forms. Remove the chicken and set it aside on a plate. Note: Don't crowd the pan or the chicken will steam instead of searing.
  2. Turn the heat down to medium. In that same pan, toss in the minced garlic, chopped sun dried tomatoes, oregano, paprika, and red pepper flakes. Sauté for 2 minutes until the garlic smells fragrant and the tomatoes start releasing their red oils.
  3. Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape the bottom of the pan to release all those browned bits. Stir in the dry pasta.
  4. Cover the pan with a lid and simmer for 10-12 minutes, stirring every few minutes. Cook until the pasta is al dente and the sauce has thickened to a glossy, velvety consistency.
  5. Turn off the heat or set it to very low. Stir in the Parmesan cheese until it's completely melted and smooth.
  6. Fold in the baby spinach and return the seared chicken to the pan.
  7. Stir for about 60 seconds until the spinach is just wilted and the chicken is heated through.