Spinach and Chicken Pasta with Sun for a Flavorful Feast!
A delicious and creamy pasta dish featuring chicken, spinach, and sun-dried tomatoes, perfect for a flavorful feast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 8 oz penne or fettuccine (or any pasta you prefer)
- Salted water for boiling
- 2 chicken breasts (or 3 thighs), sliced
- Salt & black pepper to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp olive oil (use oil from the sun-dried tomato jar for extra flavor!)
- 3 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, sliced
- 2 cups baby spinach
- 1 cup heavy cream (or half & half)
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
- Salt & pepper to taste
- Extra Parmesan for garnish
- Fresh basil or parsley for garnish
Instructions
- Cook pasta according to package instructions in salted water. Drain and set aside.
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat oil in a large skillet, cook chicken until golden and fully cooked. Set aside.
- In the same pan, add garlic and sun-dried tomatoes. Sauté until fragrant.
- Stir in spinach and cook until wilted. Add cream, Parmesan, red pepper flakes, salt, and pepper. Simmer until sauce thickens.
- Add pasta and chicken back into the skillet, toss to coat in the sauce.
- Garnish with fresh basil or parsley and more Parmesan before serving.
Notes
- For a lighter version, you can use half & half instead of heavy cream.
- Feel free to add more vegetables like bell peppers or mushrooms.
- Adjust the amount of red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg