Marry Me Chicken Pasta One Pan

• 1 lb chicken breast cutlets, pounded thin
• 8 oz dry penne or rigatoni pasta
• 2 tbsp olive oil (or oil from sun-dried tomato jar)
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 2.5 cups low-sodium chicken broth
• 1 cup heavy whipping cream
• 3/4 cup freshly grated parmesan cheese
• 2 cups fresh baby spinach
• 1/2 tsp crushed red pepper flakes & Italian seasoning
• Fresh basil for serving

Instructions

1. 1

   Season chicken cutlets with Italian seasoning, salt, and black pepper.

2. 2

   Heat oil in a large deep skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked to 165°F. Transfer to a plate.

3. 3

   In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

4. 4

   Pour in chicken broth and heavy cream, bringing to a simmer. Add dry penne pasta directly to the liquid, stirring to submerge.

5. 5

   Cover with lid, reduce heat to medium, and simmer for 10-12 minutes, stirring every few minutes, until pasta is al dente and sauce is reduced.

6. 6

   Stir in grated parmesan cheese and fresh spinach until spinach wilts and sauce turns glossy. Slice chicken, arrange over pasta, and serve with fresh basil.