📝 Ingredients
Serves 4
For the pasta:
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8 oz (225 g) penne or fettuccine
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1 tbsp olive oil
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1 lb (450 g) boneless, skinless chicken breasts (cut into bite-size pieces)
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Salt and black pepper, to taste
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1 tsp Italian seasoning (or a mix of oregano, basil, and thyme)
For the sauce:
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2 cloves garlic, minced
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1 cup sun-dried tomatoes, chopped (oil-packed, drained)
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1 cup heavy cream (or half-and-half for lighter version)
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¾ cup chicken broth
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 cups baby spinach (optional but delicious)
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2 tbsp butter (optional, for extra richness)
👩🍳 Instructions
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Cook the pasta
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Cook pasta according to package directions until al dente.
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Drain and set aside (reserve about ½ cup pasta water).
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Cook the chicken
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt, pepper, and Italian seasoning.
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Sauté 5–7 minutes until golden and cooked through.
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Remove chicken from the pan and set aside.
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Make the sauce
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In the same skillet, add minced garlic and sun-dried tomatoes.
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Sauté 1–2 minutes until fragrant.
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Add chicken broth and heavy cream. Stir and bring to a gentle simmer.
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Lower heat, then add mozzarella and Parmesan. Stir until melted and smooth.
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Add butter for extra creaminess if desired.
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Combine everything
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Add spinach (if using) and cook until wilted.
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Return chicken and pasta to the skillet. Toss to coat evenly in the sauce.
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If the sauce is too thick, stir in a splash of the reserved pasta water.
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Taste and serve
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Adjust salt and pepper.
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Garnish with extra Parmesan, fresh basil, or crushed red pepper flakes.
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🍷 Serving ideas
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Pair with a crisp white wine (like Pinot Grigio or Sauvignon Blanc).
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Serve with garlic bread or a side salad.
Would you like me to give you a one-pan version of this recipe (less cleanup, same flavor)?
