Description
A creamy, spicy pasta dish made with tender chicken, sun-dried tomatoes, spinach, and Parmesan—full of bold Tuscan-inspired flavors and a touch of heat.
Ingredients
Units
Scale
- 300 g penne or fettuccine pasta
- 2 tbsp olive oil
- 500 g boneless chicken breasts or thighs, sliced
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Zest of 1/2 lemon (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- Season chicken with salt, pepper, paprika, and red pepper flakes.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken 4–6 minutes per side until browned and cooked through. Set aside.
- Add remaining olive oil to skillet. Sauté onion for 3 minutes, then add garlic and cook 1 minute more.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan until smooth.
- Return chicken to skillet, add spinach, and cook until wilted. Stir in pasta and reserved water as needed for consistency.
- Finish with lemon zest, garnish with parsley, and serve warm.
Notes
- Use half-and-half for a lighter version.
- Add mushrooms or bell peppers for more veggies.
- Roasted red peppers can be used instead of sun-dried tomatoes.
- Store leftovers in the fridge up to 3 days—reheat with a splash of cream or water.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 150 mg