Ingredients:

  • 680g boneless skinless chicken breast, cubed
  • 15ml olive oil
  • 5g paprika
  • 5g garlic powder
  • 3g salt
  • 3g black pepper
  • 450g elbow macaroni or cavatappi
  • 30g unsalted butter
  • 15g garlic, minced
  • 115g sun-dried tomatoes, drained and chopped
  • 710ml fresh baby spinach
  • 480ml heavy cream
  • 115g freshly grated Parmesan cheese
  • 115g freshly grated mozzarella cheese
  • 115g freshly grated sharp cheddar cheese
  • 5g dried Italian seasoning
  • 1g nutmeg (optional)

Instructions:

  1. Season the cubed chicken with paprika, garlic powder, salt, and pepper. Heat olive oil in the skillet over medium-high heat. Add chicken and cook without stirring for 3 minutes to develop a golden brown crust, then flip and cook until just opaque. Remove chicken from the pan and set aside.
  2. Lower heat to medium. Melt butter into the residual chicken fats. Add minced garlic and Italian seasoning, stirring for 60 seconds until fragrant and shimmering. Stir in the sun-dried tomatoes, allowing them to soften and release their oils.
  3. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan, mozzarella, and cheddar one handful at a time. Stir continuously until the sauce reaches a velvety, glossy consistency. Fold in the baby spinach until it just begins to wilt.
  4. While the sauce is simmering, cook the elbow macaroni or cavatappi in a large pot of salted boiling water according to package directions until al dente. Drain well.
  5. Fold the cooked pasta and the seared chicken into the creamy cheese sauce. Stir until everything is evenly coated and heated through. Serve immediately.