Description
Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce is a creamy, comforting pasta dish bursting with Mediterranean flavor. Tender chicken, wilted spinach, and sun-dried tomatoes are folded into a rich, garlicky Parmesan cream sauce for the perfect 30-minute meal.
Ingredients
• 12 oz spaghetti
• 2 tbsp olive oil
• 2 chicken breasts, cut into strips
• Salt & black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sear 4–5 minutes per side. Remove and set aside.
3. In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
4. Add spinach and cook until wilted, about 2 minutes.
5. Pour in chicken broth, scraping the pan to deglaze. Reduce heat to low.
6. Stir in heavy cream, Parmesan, dried basil, and red pepper flakes. Simmer for 3–4 minutes.
7. Return chicken to skillet and stir to coat in sauce.
8. Add cooked spaghetti and toss until fully combined. Season to taste.
9. Garnish with parsley and additional Parmesan before serving.
Notes
– Linguine or fettuccine can be used instead of spaghetti.
– Replace cream with half-and-half for a lighter version.
– Vegetarian? Skip the chicken and add mushrooms or chickpeas.
– Leftovers keep well refrigerated for up to 4 days.
– Not suitable for freezing due to cream-based sauce.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: Mediterranean