Directions
- 1Start by boiling a pot of water.
- 2Season chicken breasts generously with olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper, ensuring even coating.
- 3Cut cherry tomatoes into halves or fourths, depending on size and preference.
- 4Finely dice the shallot by cutting off both ends, slicing it down the middle, removing cores, and then cutting long ways, rotating, and dicing.
- 5Cut the butt off garlic cloves, smash them, strip them, and then roughly chop them.
- 6Add a couple of generous pinches of salt to the boiling pasta water, followed by about 225 grams of pasta.
- 7Set a timer for 12 minutes for the pasta to cook.
- 8Heat a high-walled saucepan or 12-inch fry pan over medium-high heat with a little oil.
- 9Lay the chicken into the pan and cook for about two minutes on the first side.
- 10Flip the chicken and continue to let it cook for another two minutes.
- 11Flip the chicken again, turn the heat down slightly, and add about six tablespoons of unsalted butter.
- 12Once the butter is melted, baste the chicken, flipping to ensure even cooking, until cooked through.
- 13Remove the cooked chicken from the pan and let it rest to the side.
- 14Verify the pasta is done and save a little bit of the pasta water, then strain the pasta.
- 15In the same pan used for chicken, over medium to medium-high heat, add the garlic and shallots, keeping them moving to prevent burning until fragrant and soft.
- 16Add sun-dried tomatoes (if using) and after about 1 to 1.5 minutes, add the cut cherry tomatoes.
- 17Mush the tomatoes around a bit until broken up.
- 18Add two and a half cups of heavy cream, followed by about a cup and a half of freshly grated Parmesan Reggiano.
- 19Fold everything together and let it simmer for about three to five minutes until the sauce is thick.
- 20Taste the sauce and adjust for salt as needed.
- 21Add a nice handful of washed spinach, folding it into the sauce.
- 22Follow with the cooked pasta, tossing it to coat.
- 23Serve the pasta in a bowl or plate, topped with sliced chicken.
- 24Drizzle with more sauce and sprinkle with additional cheese.
- 25Garnish with a little bit of fresh parsley.
Ingredients
- 2 chicken breasts
- olive oil
- garlic powder
- onion powder
- smoked paprika
- dried oregano
- salt
- pepper
- 8 cherry tomatoes
- 1 shallot
- garlic
- 225 grams pasta
- 6 tablespoons unsalted butter
- sun-dried tomatoes
- 2.5 cups heavy cream
- 1.5 cups freshly grated Parmesan Reggiano
- 1 handful washed spinach
- fresh parsley
Equipment
pothigh-walled saucepan12-inch fry pan (optional)pasta spoon restbowlplate
Tips
- For quicker cooking, thin out thicker chicken breasts.
- Save some pasta water, as you may need it to adjust sauce thickness.
- Avoid pre-shredded or jarred crumbly Parmesan for best results.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner