Description
A comforting one-skillet pasta dish with tender chicken, fresh spinach, and a rich sun-dried tomato cream sauce that’s ready in about 40 minutes.
Ingredients
Scale
- 8 oz dry spaghetti
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1/2 tsp paprika
- 3 cloves garlic, minced
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tbsp unsalted butter
- 1 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup finely shredded Parmesan cheese
- 6 oz fresh baby spinach
- 1/4 tsp crushed red pepper flakes
- 1 tbsp chopped fresh basil
Instructions
- Boil the water. Bring a large pot of water to a rolling boil over high heat. Add 1/2 teaspoon of the kosher salt, then add the spaghetti. Cook according to package directions until al dente, usually 8 to 10 minutes.
- Reserve the pasta water. Before draining, scoop out 1 cup of the cloudy cooking water. Drain the spaghetti in a colander without rinsing it. Set the pasta and reserved water aside.
- Season the chicken. Pat the chicken pieces dry with paper towels. Season them evenly with the paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Brown the chicken. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 7 minutes, turning occasionally until golden and reaching 165°F in the center. Transfer to a clean plate.
- Cook the aromatics. Reduce heat to medium. Add the remaining 1 tablespoon olive oil, minced garlic, chopped sun-dried tomatoes, and crushed red pepper flakes. Cook for 60 to 90 seconds, stirring constantly until fragrant.
- Build the sauce. Add the butter and stir until melted. Pour in the half-and-half and chicken broth. Bring to a gentle simmer and cook for 2 minutes.
- Melt the cheese. Turn heat to low. Gradually add the Parmesan while stirring until melted and smooth. Season with remaining salt and pepper.
- Wilt the spinach. Add the spinach by handfuls, stirring until wilted, about 2 minutes.
- Finish the pasta. Return chicken and any collected juices to the skillet. Add drained spaghetti and toss over low heat for 1 to 2 minutes. Add reserved pasta water, 2 tablespoons at a time, until the sauce coats the noodles generously.
- Garnish and serve. Remove from heat, sprinkle with chopped basil, and serve immediately.
Notes
For a spicier version, increase crushed red pepper flakes. This dish can be modified with different types of pasta or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 5g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 52g
- Cholesterol: 165mg
Keywords: chicken pasta, creamy spaghetti, one-pot dinner, weeknight meal, Italian recipes