Ingredients:

  • 12 oz fettuccine or linguine
  • Salt (for pasta water)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach, packed
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil, for garnish (optional)
  • 1 lb boneless, skinless chicken breast (sliced into strips, optional)
  • Salt and pepper (for seasoning, optional)

Instructions:

  1. Boil water in a large pot, adding salt. Add fettuccine and cook until al dente; reserve 1/2 cup pasta water, then drain.
  2. Season chicken with salt and pepper. Heat olive oil in a large skillet and sauté chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add more olive oil if needed, and sauté minced garlic and red pepper flakes until fragrant, about 30 seconds. Pour in chicken broth and bring to a simmer.
  4. Stir in heavy cream, sun-dried tomatoes, and spinach, cooking until spinach is wilted.
  5. Add cooked pasta to the skillet, tossing to combine. Stir in grated Parmesan until melted and creamy. Adjust consistency with reserved pasta water if needed. Season with salt and pepper to taste.
  6. Plate the pasta, garnishing with fresh basil if desired. Serve warm.