Ingredients:

  • 2 large (approx. 7 oz / 200g each) Boneless, Skinless Chicken Breasts
  • 1 tbsp (15 ml) Olive Oil (for searing)
  • 1 tsp (5 g) Dried Italian Seasoning (or oregano/basil mix)
  • ½ tsp (2.5 g) Kosher Salt
  • ¼ tsp (1 g) Black Pepper
  • 12 oz (340 g) Short Pasta (Penne, Rigatoni, or Farfalle)
  • 1 tbsp (15 ml) Olive Oil (for the sauce)
  • 2 tbsp (28 g) Unsalted Butter
  • 4 cloves Garlic, minced
  • ½ cup (75 g) Sun-Dried Tomatoes, oil-packed, drained and roughly chopped
  • 1 tsp (5 g) Dried Oregano
  • ¼ cup (60 ml) Dry White Wine (optional, for deglazing—e.g., Pinot Grigio), or extra chicken broth
  • 1 cup (240 ml) Low-Sodium Chicken Broth
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 5 oz (140 g) Fresh Spinach, roughly chopped
  • ½ cup (50 g) Parmesan Cheese, freshly grated, plus extra for serving
  • Salt and Freshly Ground Black Pepper, to taste
  • ¼ cup (60 ml) Reserved Pasta Water (if needed)

Instructions:

  1. Prep the Chicken: Slice the chicken breasts horizontally to create four thinner cutlets (or pound them to ½-inch thickness). Season liberally on both sides with salt, pepper, and Italian seasoning.
  2. Sear the Chicken: Heat the skillet with 1 tbsp of olive oil over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside on a cutting board to rest.
  3. Start the Pasta: While the chicken rests, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until perfectly al dente (usually 8–10 minutes). Reserve about 1 cup (240ml) of the starchy pasta water before draining.
  4. Slice Chicken: Once cooled slightly, slice the rested chicken into bite-sized pieces or strips.
  5. Sauté Aromatics: Return the skillet to medium heat. Add the butter and 1 tbsp of olive oil. Once the butter is melted and foaming, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant—don't let the garlic burn!
  6. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits (fond) from the bottom of the pan—this adds depth of flavour. Reduce the wine by half (about 1 minute).
  7. Simmer the Base: Pour in the chicken broth and bring to a simmer. Stir in the dried oregano. Let the sauce reduce slightly (about 3 minutes).
  8. Add Cream and Cheese: Reduce the heat to low. Pour in the heavy cream. Stir well, then add the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
  9. Wilt the Spinach: Fold the fresh spinach into the sauce. Stir until the spinach has wilted completely (this takes about 1 minute).
  10. Combine: Add the drained, cooked pasta and the sliced chicken back into the skillet with the sauce. Toss gently to ensure everything is evenly coated.
  11. Adjust Consistency: If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until the desired creamy consistency is achieved.
  12. Serve: Garnish generously with fresh Parmesan and a crack of black pepper.