Ingredients:

  • 1.5 lbs chicken breasts, sliced thin for fast cooking
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 12 oz bowtie pasta
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1/2 cup reserved pasta water

Instructions:

  1. Season your 1.5 lbs of chicken strips with the kosher salt and black pepper. Heat the 1 tbsp of olive oil in your large skillet over medium high heat until it shimmers. Add the chicken in a single layer, ensuring you don't overcrowd the pan. Sear for 5 minutes per side until golden and crackling, then remove the chicken and set it aside on a plate.
  2. In the same skillet, drop the heat to medium and add the 3 cloves of minced garlic and 1/2 cup of chopped sun dried tomatoes. Sauté for 1 minute until the garlic is fragrant and the tomatoes have softened slightly.
  3. Pour in the 2 cups of heavy cream, using a wooden spoon to scrape up those brown bits (the fond) from the bottom of the pan. Whisk in the 1 tsp Italian seasoning and 1/4 tsp red pepper flakes. Bring the mixture to a gentle simmer for 3 to 5 minutes until the sauce thickens slightly and can coat the back of a spoon.
  4. Stir in the 1 cup of Parmesan cheese and the 2 cups of baby spinach, tossing gently until the greens wilt into the silken liquid.
  5. While the sauce simmers, boil your bowtie pasta in salted water for about 10 minutes. Reserve 1/2 cup of the pasta water before draining the noodles.
  6. Toss the cooked pasta and the seared chicken into the skillet with the sauce. Add the reserved pasta water 1 tablespoon at a time until the sauce is glossy and clings perfectly to the pasta.