Silky parmesan cream sauce clings to pasta with juicy chicken, garlicky spinach, and punchy sun‑dried tomatoes—restaurant vibes, one pan, weeknight easy.
Step 1: Season & sear chicken
Heat a large deep skillet or sauté pan over medium-high heat. Add olive oil. Season chicken with salt and pepper, then add to the pan in a single layer. Sear 3–4 minutes, tossing once or twice, until lightly golden and just cooked through (it will finish in the sauce). Transfer chicken to a plate.
Step 2: Garlic base
Reduce heat to medium. Add garlic to the same pan and stir until fragrant, about 30 seconds (don’t let it brown).
Step 3: One-pan pasta cook
Pour in chicken stock and scrape the bottom of the pan to dissolve all the browned bits (that’s flavor). Add pasta and stir to submerge as best you can. Cook uncovered, stirring every 1–2 minutes so it doesn’t stick, until the pasta is just shy of al dente and most of the liquid is absorbed:
Step 4: Make it creamy
Lower heat to medium-low. Stir in thickened cream and parmesan. Simmer 2–3 minutes, stirring, until the sauce turns glossy and lightly thickened (it should coat the pasta).
Step 5: Tuscan add-ins
Stir in sun-dried tomatoes, then add spinach and toss for 30–60 seconds until wilted.
Step 6: Finish & serve
Return chicken (and any juices) to the pan and toss through for 1–2 minutes until warmed. Taste and adjust salt and pepper. Serve immediately while the sauce is silky.
| Calories | 720 kcal |
| Protein | 45g |
| Carbs | 62g |
| Fat | 32g |