Description
A creamy and flavorful pasta dish featuring perfectly cooked spaghetti, tender chicken, wilted spinach, and a rich sun-dried tomato cream sauce.
Ingredients
- 12 oz spaghetti
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
Instructions
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- While spaghetti is cooking, heat olive oil in a large skillet or pot over medium-high heat. Add chicken cubes and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add sun-dried tomatoes and minced garlic to the same skillet. Cook for 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, oregano, and red pepper flakes (if using). Bring to a gentle simmer and cook for 5-7 minutes, or until the sauce slightly thickens.
- Return cooked chicken to the skillet. Add fresh spinach and cook until wilted, about 2-3 minutes.
- Add cooked spaghetti to the sauce. Toss to coat evenly. Stir in Parmesan cheese.
- Season with salt and black pepper to taste. Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
You can customize the seasonings to taste. For a richer flavor, you can add a splash of white wine to deglaze the pan after cooking the chicken. Feel free to add other vegetables like mushrooms or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American