Ingredients
Scale
- 12 oz (340g) fettuccine, linguine, or penne
- 1½ lbs (680g) boneless, skinless chicken breasts, sliced into strips
- Salt & black pepper to taste
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cups fresh baby spinach
- ¾ cup heavy cream or half-and-half
- ½ cup freshly grated Asiago cheese (plus extra for garnish)
- 2 tbsp unsalted butter
- Optional: pinch of red pepper flakes, lemon zest
Instructions
- Cook pasta: Boil until al dente. Reserve ½ cup pasta water before draining.
- Sear chicken: Season chicken with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook chicken 5–6 minutes until golden and cooked through. Remove and set aside.
- Sauté aromatics: In same skillet, add remaining oil. Stir in garlic and sun-dried tomatoes; cook 1–2 minutes until fragrant.
- Wilt spinach: Add spinach; stir until just wilted.
- Make sauce: Reduce heat to medium-low. Pour in heavy cream and butter; simmer 2–3 minutes. Stir in Asiago until melted and smooth.
- Combine: Add cooked pasta and chicken to skillet. Toss to coat, adding reserved pasta water as needed to loosen.
- Finish with extra Asiago, red pepper flakes, or lemon zest if desired.
💡 Pro Tips:
– Use oil-packed sun-dried tomatoes—they’re softer and more flavorful than dry-packed.
– For extra richness, stir in 2 tbsp cream cheese with the heavy cream.
– Swap Asiago for Parmesan or Pecorino if needed—but Asiago adds a uniquely nutty depth!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 24g | Protein: 32g
Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 24g | Protein: 32g