Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) Italian seasoning
  • 1/2 tsp (3g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 5 oz (140g) fresh spinach, roughly chopped
  • 8 oz (225g) penne pasta

Instructions:

  1. Season chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
  2. Heat 1 tbsp olive oil in the skillet over medium-high heat. Sear chicken until golden brown on all sides but not fully cooked. Remove chicken from skillet and set aside.
  3. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic until fragrant (about 30 seconds). Add sun-dried tomatoes and cook for another minute.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Parmesan cheese. Simmer for 5 minutes, or until the sauce has thickened slightly.
  5. Add uncooked pasta to the sauce. Stir well to ensure pasta is submerged.
  6. Return chicken to the skillet. Stir in spinach. Reduce heat to low, cover, and simmer for 12-15 minutes, or until pasta is cooked through and chicken is cooked to an internal temperature of 165°F (74°C). (Add a splash of extra broth if the sauce becomes too thick).
  7. Ensure pasta is al dente and chicken is cooked through.
  8. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.