Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into strips
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp sun-dried tomato oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach
  • 1 cup light cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1 lb penne pasta
  • 1 tbsp salt

Instructions:

  1. Pat the chicken strips dry with paper towels. Season evenly with garlic powder, smoked paprika, salt, and pepper.
  2. Heat the sun-dried tomato oil in the skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer. Sear for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  4. Lower heat to medium. Melt the butter in the same skillet, scraping up the brown bits (fond) from the bottom.
  5. Add minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until the garlic is aromatic and fragrant.
  6. Stir in the baby spinach and cook just until the leaves begin to wilt.
  7. Pour in the light cream and bring to a gentle simmer for 3 minutes.
  8. Whisk in the Parmesan cheese until melted and the sauce looks velvety.
  9. Stir in the reserved pasta water to adjust the consistency.
  10. Return the seared chicken and any accumulated juices to the pan. Simmer for 2 more minutes until the chicken is cooked through.
  11. Toss in the cooked pasta and stir until every noodle is coated in the creamy sauce.