Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp oil from the sun-dried tomato jar
  • 12 oz penne or ziti pasta
  • 3 cups fresh baby spinach
  • 1/2 cup reserved pasta cooking water
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Before draining the pasta, reserve 1/2 cup of the cloudy pasta cooking water. Drain the pasta and set aside.
  3. Pat the chicken pieces dry with a paper towel and season with salt and pepper.
  4. Heat the sun-dried tomato oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer, sear for 3 minutes until golden-brown, flip and cook for another 2-3 minutes. Remove chicken and set aside.
  5. Lower heat to medium in the same skillet. Add minced garlic and chopped sun-dried tomatoes; sauté for 1 minute until fragrant.
  6. Pour in the heavy cream and stir in the grated Parmesan cheese, dried oregano, and red pepper flakes. Simmer gently until the sauce thickens slightly.
  7. Stir in the reserved pasta water to emulsify the sauce, then fold in the fresh baby spinach until wilted.
  8. Return the seared chicken and cooked pasta to the skillet. Toss thoroughly to coat every piece in the sauce before serving.