# Ingredient List:
→ Protein
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 14 oz)
→ Vegetables
02 - 2 cups packed baby spinach
03 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
→ Pasta
06 - 10 oz penne or rigatoni pasta, uncooked
→ Dairy
07 - 1 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
→ Liquids
09 - 3 cups low-sodium chicken broth
10 - 2 tablespoons olive oil (from sun-dried tomato jar if available)
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
# Recipe Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then sauté for 4–5 minutes until lightly browned and nearly cooked through. Remove from pot and set aside.
02 - In the same pot, add chopped onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in sun-dried tomatoes, dried Italian herbs, and crushed red pepper flakes if using. Cook for 1 minute to release aromas.
04 - Return the chicken to the pot. Add uncooked pasta, then pour in chicken broth and heavy cream. Stir thoroughly and bring the mixture to a gentle boil.
05 - Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and most liquid has been absorbed.
06 - Stir in baby spinach and grated Parmesan cheese. Cook for 2–3 minutes until spinach wilts and sauce becomes creamy.
07 - Taste and season with additional salt and pepper if desired. Serve immediately, optionally garnished with extra Parmesan.
