Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes, chopped
- 1 cup spinach leaves
- 12 oz spaghetti or your favorite pasta
- Fresh basil, for garnish
Instructions
- Season the chicken breasts generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Let rest before slicing.
- Add minced garlic to the same skillet and sauté until fragrant, about 30 seconds. Pour in heavy cream, then stir in Parmesan cheese, Italian seasoning, and chopped sun-dried tomatoes. Simmer until the sauce thickens slightly.
- Cook the pasta in boiling salted water until al dente. Drain and add to the skillet with the sauce. Toss to coat thoroughly.
- Slice the rested chicken and place over the pasta. Garnish with fresh basil and extra Parmesan. Serve hot.
Notes
- Use fresh or dried herbs to enhance flavors.
- You can substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
- Stir in additional vegetables like mushrooms or bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg