Making this dish is extremely quick and it is impressive to guests. Wilt the spinach at the same time you drain the noodles for a quicker preparation. Alternatively, you can chop three standard chicken breasts in half.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound fettuccine
- 6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
- 1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- ½ cup diced onion
- 2 tablespoons chopped sun-dried tomatoes
- 2 cloves minced garlic
- ¼ cup dry white wine (such as Pinot Grigio)
- 1 cup shaved Parmesan cheese, plus more for garnish
- ¾ cup heavy cream
- ½ cup 1% milk
- 1 (8 ounce) package fresh spinach
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
- Place spinach in the bottom of a colander. Carefully drain pasta into colander and ‘wilt’ spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
- To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Nutrition Facts
| Calories | 634 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 4 g |
| Protein | 40 g |
| Saturated Fat | 14 g |
| Sodium | 527 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Worthy of another try. Would make chicken more tender (my fault) and would make more sauce. Very tasty
Delicious and was fast to make up. Wilting the spinach with the hot pasta water was such a helpful tip. I had Romano cheese so I substituted that.
This pasta was delicious! Really easy to make on a weeknight.
My Family Loves this dish.
This was so delicious!!! Only change I made was because I forgot heavy cream, so I used sour cream.
Very good and very quick. Wilting the spinach with the hot pasta water was a great idea!