Ingredients
Scale
- 12 oz (340g) fettuccine or linguine
- 1 tbsp olive oil
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- Salt & black pepper to taste
- 1 small onion, finely diced
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes (oil-packed), chopped
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 3½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1½ cups freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 2 tbsp fresh basil or parsley, chopped
- Optional: lemon zest, extra Parmesan
Instructions
- Sear chicken: In a large deep skillet or Dutch oven, heat olive oil over medium-high. Season chicken with salt, pepper, and smoked paprika. Cook 5–6 min until golden. Remove and set aside.
- Sauté aromatics: In same pot, add onion; cook 3–4 min until soft. Add garlic, sun-dried tomatoes, and red pepper flakes; cook 1 min.
- Add pasta & liquid: Stir in uncooked pasta, chicken broth, and heavy cream. Bring to a gentle boil.
- Simmer: Reduce heat to medium-low. Cover and cook 12–14 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Finish: Return chicken to pot. Stir in Parmesan and spinach until melted and wilted.
- Garnish with fresh herbs, lemon zest, and extra Parmesan.
💡 Pro Tips:
– Use oil-packed sun-dried tomatoes for deeper flavor (use 1 tbsp of the oil to sauté!).
– Don’t skip the smoked paprika—it’s the “smoky” secret!
– For extra luxury, stir in 2 tbsp cream cheese with the Parmesan.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 520 | Net Carbs: 38g | Fats: 26g | Protein: 34g
Servings: 6 | Calories: 520 | Net Carbs: 38g | Fats: 26g | Protein: 34g