Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • salt to taste
  • black pepper to taste
  • 10 oz (280g) penne or rigatoni pasta (dry)
  • 2 cups (480ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15g) butter

Instructions:

  1. Season chicken cubes generously with salt and pepper.
  2. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear without moving for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
  4. Lower heat to medium. In the same pan, add butter and sauté minced garlic and sun-dried tomatoes for 1-2 minutes until the garlic is fragrant and translucent.
  5. Stir in dried oregano and red pepper flakes, toasting for 30 seconds to release the essential oils.
  6. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release the browned bits (fond).
  7. Stir in the dry pasta. Bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente.
  8. Return the seared chicken to the pan.
  9. Stir in the Parmesan cheese and baby spinach. Cook for 2 more minutes until the spinach is wilted.