Description
Tender chicken and farfalle pasta are coated in a rich, creamy sauce flavored with Italian seasoning, sun-dried tomatoes, and spinach for a comforting and elegant weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 12 oz farfalle (bowtie) pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 cup fresh spinach
- 1/3 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- While the pasta cooks, season the chicken cubes with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add the garlic and sun-dried tomatoes and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Reduce heat to medium-low. Stir in the heavy cream and parmesan cheese. Simmer for 2-3 minutes until the sauce begins to thicken.
- Add the fresh spinach and cooked chicken back to the skillet. Stir until the spinach wilts. Add the cooked pasta and toss everything together until well coated and heated through. Serve immediately.
Notes
You can customize the seasonings to taste.