Ingredients
- 12 oz of your favorite pasta (penne or fettuccine work well)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cubed
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, roughly chopped
- 1 tablespoon fresh basil, chopped (optional)
You can swap the heavy cream for a lighter option like half-and-half if you prefer. Likewise, if spinach isn’t your favorite, try arugula or kale for a different twist. Cooking is all about adapting to your tastes and what’s available in your pantry, a lesson I often learned while experimenting with my grandmother’s recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Stir in the Italian seasoning and sun-dried tomatoes, cooking for another 2 minutes.
- Pour in the heavy cream, bringing it to a gentle simmer. Stir in the Parmesan cheese, allowing it to melt into the sauce, creating a creamy consistency.
- Add the cooked chicken back into the skillet along with the drained pasta. Toss everything together to coat the pasta and chicken in the sauce.
- Stir in the fresh spinach, allowing it to wilt slightly from the heat. If using, sprinkle with fresh basil before serving.
This step-by-step process is designed to be straightforward, much like how I learned to cook in my grandmother’s kitchen—one step at a time, with plenty of taste-testing along the way!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International