Ingredients:

  • lbs boneless, skinless chicken breasts (halved horizontally)
  • /4 cup all-purpose flour
  • Salt and black pepper to taste
  • Tbsp olive oil
  • Tbsp unsalted butter
  • /2 medium yellow onion, finely diced
  • cloves garlic, minced
  • /2 cup sun-dried tomatoes (in oil), drained and chopped
  • /2 cup dry white wine (such as Pinot Grigio)
  • cup low sodium chicken broth
  • cup heavy cream (35% fat)
  • /2 cup freshly grated Parmesan cheese (plus extra for serving)
  • oz fresh spinach
  • tsp dried Italian seasoning
  • oz pappardelle or fettuccine pasta
  • Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Slice the chicken breasts in half horizontally (butterfly them) to create thinner cutlets. Season generously with salt, pepper, and dredge lightly in flour, shaking off excess.
  2. Heat olive oil and butter in a large, deep skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken, cover loosely, and set aside.
  3. While the chicken rests, boil the pappardelle in heavily salted water according to package directions until al dente. Reserve 1 cup of the starchy cooking water before draining.
  4. Reduce heat in the skillet to medium. Add diced onion to the residual fat; cook until softened (about 3 minutes). Add minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
  5. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half. Add chicken broth and Italian seasoning; bring to a simmer.
  6. Stir in the heavy cream. Let the sauce gently bubble for 2-3 minutes until it starts to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth.
  7. Stir in the fresh spinach until it wilts down completely. Taste the sauce and adjust seasoning. If the sauce is too thick, add a splash of the reserved pasta water until desired creaminess is achieved.
  8. Slice the cooked chicken breasts against the grain. Add the drained pasta and the sliced chicken back into the skillet. Toss gently to coat everything thoroughly in the sauce.
  9. Serve immediately, garnished generously with fresh parsley and extra grated Parmesan cheese.