Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into bite-sized strips
  • 1 lb penne or rigatoni pasta
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 tbsp tomato paste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil; cook the penne or rigatoni according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta water, then drain the pasta in a colander.
  2. Season the chicken strips with salt and black pepper. Heat olive oil in a large deep skillet or dutch oven over medium-high heat. Sear the chicken until a mahogany-colored crust forms on both sides (about 3-5 minutes per side) and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  3. In the same pan, add minced garlic, chopped sun-dried tomatoes, and tomato paste. Stir constantly for 2 minutes until the paste darkens and the garlic becomes fragrant.
  4. Stir in the dried oregano and red pepper flakes and toast for 30 seconds to release essential oils.
  5. Lower the heat to medium. Whisk in the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken slightly.
  6. Stir in the grated Parmesan cheese until melted and smooth. Add the baby spinach and stir until just wilted.
  7. Add the cooked pasta and seared chicken back into the skillet. Pour in the reserved pasta water and toss over medium heat for 1-2 minutes until the sauce is glossy and clings to the pasta.