🍝 Creamy Sun-Dried Tomato Chicken Pasta

Ingredients

• 12 oz pasta (penne, rigatoni, or fettuccine)

• 2 large chicken breasts, sliced thinly

• 2 tbsp olive oil (from sun-dried tomato jar, for extra flavor)

• 3 garlic cloves, minced

• ½ cup sun-dried tomatoes, chopped (packed in oil)

• 1 cup heavy cream

• ½ cup chicken broth (or pasta water)

• ¾ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional, for heat)

• Salt & black pepper, to taste

• 2 cups fresh spinach (optional, for color and freshness)

• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the Pasta

• Bring salted water to a boil.

• Cook pasta until al dente, reserving 1 cup pasta water, then drain.

2. Cook the Chicken

• Season sliced chicken with salt, pepper, and half of the Italian seasoning.

• Heat olive oil in a skillet over medium-high heat.

• Sear chicken until golden brown and cooked through (about 6–7 minutes). Remove and set aside.

3. Build the Sauce

• In the same skillet, add a little more oil if needed.

• Sauté garlic for 1 minute, then add sun-dried tomatoes.

• Stir in heavy cream, chicken broth, Parmesan, Italian seasoning, and red pepper flakes.

• Simmer for 3–4 minutes until creamy and slightly thickened.

4. Combine

• Add chicken back into the sauce along with spinach (if using).

• Stir in pasta and toss until fully coated, adding a splash of pasta water if needed for silkiness.

5. Serve

• Plate pasta, sprinkle with extra Parmesan and fresh basil/parsley.

• Serve warm with crusty bread or a green salad.