Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) Italian seasoning
  • 1/2 teaspoon (3g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fettuccine pasta
  • 8 cups (2 liters) water
  • 1 tablespoon (15ml) salt
  • 2 tablespoons (30g) unsalted butter
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1/2 cup (120 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50g) sun-dried tomatoes, oil-packed, drained and sliced
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves, chopped, for garnish

Instructions:

  1. Toss chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  2. Sauté chicken in the skillet until cooked through and lightly browned. Remove and set aside.
  3. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  4. Melt butter in the same skillet. Add garlic and sauté until fragrant.
  5. Pour in chicken broth and heavy cream. Bring to a simmer. Stir in sun-dried tomatoes and red pepper flakes (if using).
  6. Add spinach to the sauce and cook until wilted.
  7. Return the cooked chicken to the skillet. Add the cooked pasta and Parmesan cheese. Toss to combine, adding reserved pasta water if needed to adjust the sauce consistency.
  8. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.