Sun-Dried Tomato & Spinach Chicken Alfredo

Sun-Dried Tomato & Spinach Chicken Alfredo ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 12 oz linguine
• 0.25 cup unsalted butter
• 4 cloves garlic
• 0.5 cup sun-dried tomatoes, oil-packed
• 5 oz fresh spinach
• 0.5 cup chicken broth
• 2 cups heavy cream
• 1.5 cups Parmesan cheese, freshly grated
• 0.25 tsp red pepper flakes
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Sun-Dried Tomato & Spinach Chicken Alfredo

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz of linguine and cook according to package directions, typically 9-11 minutes, until al dente.
2. While the pasta cooks, cut the 1.5 lbs of chicken breasts into 1-inch bite-sized pieces. Season the chicken with 0.5 tsp salt and 0.25 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Reduce the heat in the same skillet to medium. Add 0.25 cup unsalted butter and allow it to melt. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
5. Drain 0.5 cup oil-packed sun-dried tomatoes, reserving a tablespoon of the oil if desired for extra flavor, then chop the tomatoes. Add the chopped sun-dried tomatoes to the skillet and sauté for 2 minutes to release their flavor.
6. Add 5 oz of fresh spinach to the skillet, stirring until it wilts, which should take about 2-3 minutes. Pour in 0.5 cup chicken broth and scrape up any browned bits from the bottom of the pan.
7. Stir in 2 cups of heavy cream and bring the mixture to a gentle simmer. Do not allow it to boil vigorously. Reduce heat to low.
8. Gradually whisk in 1.5 cups of freshly grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth. Season with 0.25 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper; taste and adjust as needed.
9. Drain the cooked linguine, reserving about 1 cup of the starchy pasta water. Add the drained pasta and the cooked chicken pieces to the creamy sauce in the skillet.
10. Toss everything gently to ensure the pasta and chicken are fully coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until the desired consistency is achieved. Serve immediately.

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