Ingredients:

  • 5 lbs Chicken Breast, boneless, skinless, cut into 1-inch thick cutlets/strips
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Dried Oregano
  • 2 Tbsp Olive Oil
  • 12 oz Farfalle Pasta (Bow Tie shape)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Oil from Sun-Dried Tomatoes
  • 4 cloves Garlic, freshly minced
  • 1/2 cup Sun-Dried Tomatoes, oil-packed, drained and roughly chopped
  • 1 cup Chicken Stock, low sodium
  • 5 cups Heavy Cream (Double Cream), full fat
  • 1 cup Parmesan Cheese, freshly grated
  • 5 oz Fresh Spinach, washed and dried
  • 1 cup Reserved Pasta Water (for adjusting sauce consistency)

Instructions:

  1. Prepare Chicken: Cut the chicken into cutlets or strips. Season well with salt, pepper, and oregano.
  2. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the Farfalle and cook until al dente (usually 1 minute less than package directions).
  3. Reserve Water: Before draining, scoop out 1 cup (240 ml) of the starchy pasta water. Drain the pasta and set aside.
  4. Sear Chicken: Add 2 Tbsp olive oil to a deep skillet over medium-high heat. Add the seasoned chicken strips in a single layer and sear until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer the cooked chicken to a clean plate and cover loosely.
  5. Sauté Aromatics: Reduce heat to medium. Add the butter and the reserved 1 Tbsp sun-dried tomato oil to the skillet. Add the minced garlic and the chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
  6. Deglaze: Pour in the 1 cup of chicken stock. Scrape up any browned bits (fond) from the bottom of the pan. Reduce the liquid by about half, simmering vigorously for 3 minutes.
  7. Create Cream Base: Reduce the heat to low. Stir in the heavy cream. Bring the sauce to a gentle simmer (do not boil hard).
  8. Thicken and Season: Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning (salt and pepper) as needed.
  9. Wilt Spinach: Add the fresh spinach, stirring constantly until it has completely wilted down into the sauce (about 2 minutes).
  10. Add Pasta: Toss the drained Farfalle pasta into the skillet, coating it thoroughly in the creamy sauce.
  11. Adjust Consistency: If the sauce looks too thick, pour in some of the reserved pasta water, 1/4 cup at a time, until the desired silky consistency is achieved.
  12. Return Chicken: Add the seared chicken and any accumulated juices back into the skillet. Stir gently until everything is hot and well incorporated.
  13. Serve: Garnish generously with freshly grated Parmesan and a touch of black pepper.