Description
This dish features diced chicken breasts sautéed in olive oil, combined with garlic, shallots, and sun-dried tomatoes, then simmered with pasta and a creamy sauce. The addition of wilted spinach adds freshness, making it a complete meal. The recipe serves 4 and takes about 30 minutes from start to finish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 8 ounces penne or rigatoni pasta
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional veggies (e.g., bell peppers, zucchini)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and chopped shallot to the pan, sautéing for an additional 2 minutes until fragrant.
- Stir in the sun-dried tomatoes and Italian seasoning, then season with salt and pepper.
- Pour in the chicken broth, heavy cream, and milk, bringing the mixture to a boil.
- Add the pasta to the pot, stirring to combine. Reduce heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente and has absorbed some of the sauce.
- Once the pasta is cooked, stir in the grated Parmesan cheese and fresh spinach, tossing until the spinach is wilted and the sauce is creamy.
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 540kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 50g
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 540
- Fat: 25
- Carbohydrates: 50
- Protein: 30