Ingredients:

  • 1 lb chicken breast, sliced into bite-sized strips
  • 12 oz penne or rigatoni pasta
  • 1 tsp dried oregano
  • 0.5 tsp paprika
  • 0.5 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 tbsp reserved sun-dried tomato oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.5 cup fresh basil, torn
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Season the chicken strips with salt, black pepper, dried oregano, and paprika. Heat 1 tablespoon of reserved sun-dried tomato oil in a deep 12-inch skillet over medium-high heat.
  3. Add chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to medium. Add chopped sun-dried tomatoes, minced garlic, and red pepper flakes. Sauté for 60 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer, scraping the bottom of the pan to release the flavorful fond. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
  6. Add the baby spinach to the sauce and stir until wilted. Return the cooked chicken and pasta to the skillet.
  7. Toss everything together, adding a splash of the reserved pasta water if needed to reach a glossy consistency. Garnish with fresh hand-torn basil before serving.