Creamy Sun-Dried Tomato Chicken Pasta

• 8 oz (225g) fettuccine
• 8 oz (225g) boneless, skinless chicken breasts, cubed
• 2 cups roughly chopped sun-dried tomatoes (not packed in oil)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 2 cups fresh spinach leaves

Steps

1. 1 Cook fettuccine according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
3. 3 Add garlic to the skillet and sauté for 1 minute.
4. 4 Stir in sun-dried tomatoes, basil, oregano, salt, and pepper.
5. 5 Pour in chicken broth and simmer for 5 minutes.
6. 6 Reduce heat to low and stir in heavy cream and Parmesan cheese until sauce is smooth and creamy.
7. 7 Add cooked pasta and spinach to the skillet, tossing to coat.
8. 8 Cook until spinach is wilted and everything is heated through.

Nutrition

Tips

• For extra flavor, rehydrate sun-dried tomatoes in warm water for 10 minutes before chopping.
• Add a handful of toasted pine nuts for a delightful crunch.
• Substitute chicken with shrimp for a seafood twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat, adding a splash of milk or water if needed.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm crusty bread for soaking up every last bit of sauce.

FAQ