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Chicken Breast Pasta

Chicken Breast Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil, divided
  • Salt and black pepper, to taste
  • 8 oz penne pasta
  • 3 cloves garlic, minced
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
  • 2 cups fresh spinach, packed
  • ½ cup reserved pasta water, or more as needed

Method
 

  1. Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken for about 4 minutes per side until golden and cooked through. Set aside.
  2. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
  3. In the same skillet over medium heat, add remaining 1 tbsp olive oil and garlic; cook 30 seconds. Add cream and simmer 2 minutes. Off heat, stir in Parmesan until smooth.
  4. Add drained pasta, spinach, sun-dried tomatoes, and ½ cup pasta water. Toss over low heat for 1 to 2 minutes until spinach wilts and sauce coats the pasta.
  5. Return chicken to the pan, toss to coat, and serve with extra Parmesan and black pepper.

Notes

If the pasta water has cooled, rewarm it slightly before adding so it blends smoothly into the sauce. Taste and adjust salt once everything is combined, especially if you used salted pasta water.