A luxurious and comforting pasta dish featuring seared chicken, sun-dried tomatoes, and fresh spinach in a velvety garlic cream sauce.
1 lb Rigatoni pasta
1.5 lbs chicken breasts, sliced
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
3 cups fresh baby spinach
2 cups heavy cream
1 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
1. Cook rigatoni al dente and reserve pasta water.
2. Season and sear chicken strips until golden; set aside.
3. Sauté garlic and sun-dried tomatoes in butter.
4. Stir in heavy cream and simmer until thickened.
5. Whisk in Parmesan cheese until melted.
6. Add spinach until wilted.
7. Toss pasta and chicken into the sauce.
8. Thin with pasta water if needed and serve.
Use oil-packed sun-dried tomatoes for extra flavor.
Always grate your own Parmesan for a smoother melt.
Leftovers stay fresh in the fridge for up to 3 days.