Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch medallions
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp olive oil
  • 1/2 cup sun-dried tomatoes (oil-packed), julienned
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup fresh baby spinach
  • 12 oz rigatoni, penne, or pappardelle pasta
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Toss chicken medallions in flour, salt, and pepper. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken until a mahogany-colored crust forms, about 3 minutes per side. Remove chicken and set aside.
  3. In the same skillet, add sun-dried tomatoes, garlic, tomato paste, oregano, and red pepper flakes. Stir constantly for 30 seconds until the kitchen smells spicy and warm.
  4. Slowly pour in the chicken broth and heavy cream, whisking to deglaze the pan. Stir in the Parmesan cheese and simmer for 2 minutes until the sauce thickens slightly.
  5. Add the baby spinach and cooked pasta to the skillet. Pour in the reserved pasta water to emulsify. Return the chicken to the pan and toss until the sauce is glossy and everything is evenly coated.