4Season chicken breasts generously with olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper, ensuring even coating.
5Season chicken breasts generously with olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper, ensuring even coating.
6Season chicken breasts generously with olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper, ensuring even coating.
7Cut cherry tomatoes into halves or fourths, depending on size and preference.
8Cut cherry tomatoes into halves or fourths, depending on size and preference.
9Cut cherry tomatoes into halves or fourths, depending on size and preference.
10Finely dice the shallot by cutting off both ends, slicing it down the middle, removing cores, and then cutting long ways, rotating, and dicing.
11Finely dice the shallot by cutting off both ends, slicing it down the middle, removing cores, and then cutting long ways, rotating, and dicing.
12Finely dice the shallot by cutting off both ends, slicing it down the middle, removing cores, and then cutting long ways, rotating, and dicing.
13Cut the butt off garlic cloves, smash them, strip them, and then roughly chop them.
14Cut the butt off garlic cloves, smash them, strip them, and then roughly chop them.
15Cut the butt off garlic cloves, smash them, strip them, and then roughly chop them.
16Add a couple of generous pinches of salt to the boiling pasta water, followed by about 225 grams of pasta.
17Add a couple of generous pinches of salt to the boiling pasta water, followed by about 225 grams of pasta.
18Add a couple of generous pinches of salt to the boiling pasta water, followed by about 225 grams of pasta.
19Set a timer for 12 minutes for the pasta to cook.
20Set a timer for 12 minutes for the pasta to cook.
21Set a timer for 12 minutes for the pasta to cook.
22Heat a high-walled saucepan or 12-inch fry pan over medium-high heat with a little oil.
23Heat a high-walled saucepan or 12-inch fry pan over medium-high heat with a little oil.
24Heat a high-walled saucepan or 12-inch fry pan over medium-high heat with a little oil.
25Lay the chicken into the pan and cook for about two minutes on the first side.
26Lay the chicken into the pan and cook for about two minutes on the first side.
27Lay the chicken into the pan and cook for about two minutes on the first side.
28Flip the chicken and continue to let it cook for another two minutes.
29Flip the chicken and continue to let it cook for another two minutes.
30Flip the chicken and continue to let it cook for another two minutes.
31Flip the chicken again, turn the heat down slightly, and add about six tablespoons of unsalted butter.
32Flip the chicken again, turn the heat down slightly, and add about six tablespoons of unsalted butter.
33Flip the chicken again, turn the heat down slightly, and add about six tablespoons of unsalted butter.
34Once the butter is melted, baste the chicken, flipping to ensure even cooking, until cooked through.
35Once the butter is melted, baste the chicken, flipping to ensure even cooking, until cooked through.
36Once the butter is melted, baste the chicken, flipping to ensure even cooking, until cooked through.
37Remove the cooked chicken from the pan and let it rest to the side.
38Remove the cooked chicken from the pan and let it rest to the side.
39Remove the cooked chicken from the pan and let it rest to the side.
40Verify the pasta is done and save a little bit of the pasta water, then strain the pasta.
41Verify the pasta is done and save a little bit of the pasta water, then strain the pasta.
42Verify the pasta is done and save a little bit of the pasta water, then strain the pasta.
43In 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.
44In 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.
45In 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.
46Add sun-dried tomatoes (if using) and after about 1 to 1.5 minutes, add the cut cherry tomatoes.
47Add sun-dried tomatoes (if using) and after about 1 to 1.5 minutes, add the cut cherry tomatoes.
48Add sun-dried tomatoes (if using) and after about 1 to 1.5 minutes, add the cut cherry tomatoes.
49Mush the tomatoes around a bit until broken up.
50Mush the tomatoes around a bit until broken up.
51Mush the tomatoes around a bit until broken up.
52Add two and a half cups of heavy cream, followed by about a cup and a half of freshly grated Parmesan Reggiano.
53Add two and a half cups of heavy cream, followed by about a cup and a half of freshly grated Parmesan Reggiano.
54Add two and a half cups of heavy cream, followed by about a cup and a half of freshly grated Parmesan Reggiano.
55Fold everything together and let it simmer for about three to five minutes until the sauce is thick.
56Fold everything together and let it simmer for about three to five minutes until the sauce is thick.
57Fold everything together and let it simmer for about three to five minutes until the sauce is thick.
58Taste the sauce and adjust for salt as needed.
59Taste the sauce and adjust for salt as needed.
60Taste the sauce and adjust for salt as needed.
61Add a nice handful of washed spinach, folding it into the sauce.
62Add a nice handful of washed spinach, folding it into the sauce.
63Add a nice handful of washed spinach, folding it into the sauce.
64Follow with the cooked pasta, tossing it to coat.
65Follow with the cooked pasta, tossing it to coat.
66Follow with the cooked pasta, tossing it to coat.
67Serve the pasta in a bowl or plate, topped with sliced chicken.
68Serve the pasta in a bowl or plate, topped with sliced chicken.
69Serve the pasta in a bowl or plate, topped with sliced chicken.
70Drizzle with more sauce and sprinkle with additional cheese.
71Drizzle with more sauce and sprinkle with additional cheese.
72Drizzle with more sauce and sprinkle with additional cheese.
73Garnish with a little bit of fresh parsley.
74Garnish with a little bit of fresh parsley.
75Garnish with a little bit of fresh parsley.
Ingredients
2 chicken breasts
2 chicken breasts
2 chicken breasts
olive oil
olive oil
olive oil
garlic powder
garlic powder
garlic powder
onion powder
onion powder
onion powder
smoked paprika
smoked paprika
smoked paprika
dried oregano
dried oregano
dried oregano
salt
salt
salt
pepper
pepper
pepper
8 cherry tomatoes
8 cherry tomatoes
8 cherry tomatoes
1 shallot
1 shallot
1 shallot
garlic
garlic
garlic
225 grams pasta
225 grams pasta
225 grams pasta
6 tablespoons unsalted butter
6 tablespoons unsalted butter
6 tablespoons unsalted butter
sun-dried tomatoes
sun-dried tomatoes
sun-dried tomatoes
2.5 cups heavy cream
2.5 cups heavy cream
2.5 cups heavy cream
1.5 cups freshly grated Parmesan Reggiano
1.5 cups freshly grated Parmesan Reggiano
1.5 cups freshly grated Parmesan Reggiano
1 handful washed spinach
1 handful washed spinach
1 handful washed spinach
fresh parsley
fresh parsley
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.