Prep Time20minutes minutes
Cook Time25minutes minutes
Total Time45minutes minutes
Servings: 6
Calories Per Serving: 622 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ▢1 jar (8 ounce) oil-packed sun-dried tomatoes
- ▢1 pound boneless skinless chicken breasts, cubed
- ▢4 teaspoons Italian seasoning (see note)
- ▢1 teaspoon paprika or smoked paprika
- ▢red pepper flakes
- ▢kosher salt and black pepper
- ▢1 cup grated parmesan cheese
- ▢2 tablespoons salted butter
- ▢1 medium shallot, chopped
- ▢2 cloves garlic, chopped
- ▢2-3 tablespoons crushed Calabrian chili paste
- ▢1 pound short cut pasta
- ▢1 cup heavy cream
- ▢2 cups fresh baby spinach
Instructions
- 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.3. To the same pot, add a drizzle of oil and the butter. Add the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, spinach, chopped sun-dried tomatoes, and remaining 3/4 cup parmesan. Slide the chicken in, and any juices left on the plate.4. Serve the pasta topped with fresh parmesan and basil.
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
