Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized pieces
  • 12 oz penne or farfalle pasta
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the package directions to keep it al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Toss chicken pieces with Italian seasoning, salt, and pepper.
  3. Brown the chicken until golden-brown on all sides (about 5-7 minutes). Remove chicken from the pan and set aside on a plate.
  4. In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until fragrant.
  5. Lower heat to medium-low. Stir in the heavy cream and softened cream cheese, whisking constantly until smooth and cohesive.
  6. Stir in the baby spinach and Parmesan cheese; cook for 1 minute until the spinach begins to wilt.
  7. Add the cooked pasta and seared chicken back into the skillet. Toss gently until evenly coated in the sauce.
  8. Pour the mixture into a 9x13 inch baking dish and spread evenly.
  9. Top with shredded mozzarella and a pinch of red pepper flakes.
  10. Place under a broiler for 3-5 minutes, or bake at 400°F (200°C) for 10 minutes, until the cheese is bubbling and toasted brown.