Ingredients:

  • 1 lb Penne or Fusilli pasta
  • 1 tbsp salt
  • 1/2 cup reserved pasta water
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp sun-dried tomato oil
  • 3 cloves garlic, freshly minced
  • 1/2 cup sun-dried tomato pesto
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes, sliced into strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the cloudy pasta water before draining the pasta.
  2. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the cubed chicken in a single layer and sear without stirring for 2-3 minutes until a golden-brown crust forms. Stir and cook until opaque, then stir in minced garlic and cook for 60 seconds until fragrant.
  3. Lower the heat to medium. Stir in the sun-dried tomato pesto and heavy cream, stirring constantly until the sauce is a uniform deep orange color and begins to simmer gently. Fold in the sliced sun-dried tomatoes and baby spinach, stirring until the spinach has wilted.
  4. Add the cooked pasta and grated Parmesan to the skillet. Toss vigorously, incorporating the reserved pasta water as needed to create a cohesive, silky glaze.