Ingredients:

  • 1 lb (450 g) penne rigate or other short pasta
  • 1 tbsp (18 g) kosher salt, for the pasta water
  • 1.5 lb (680 g) boneless, skinless chicken breasts, sliced into ½-inch (1.25 cm) strips
  • 1 tsp (6 g) kosher salt
  • ½ tsp (1 g) black pepper
  • 1 tsp (2 g) Italian seasoning
  • 1 tbsp (15 ml) olive oil
  • 4 cloves garlic, minced
  • ½ cup (70 g) oil-packed sun-dried tomatoes, drained and chopped
  • 1 tbsp (15 ml) oil from the sun-dried tomato jar
  • 2 tbsp (28 g) unsalted butter
  • ¼ tsp (0.5 g) red pepper flakes (optional)
  • ¾ cup (180 ml) heavy cream
  • 5 oz (140 g) fresh baby spinach
  • ½ cup (50 g) finely grated Parmesan cheese
  • 2 tbsp (5 g) chopped fresh basil, for garnish (optional)

Instructions:

  1. Pat the chicken strips dry with paper towels. Toss them with the 1 tsp kosher salt, black pepper, and Italian seasoning.
  2. Bring a large pot of water to a rolling boil and add the 1 tbsp kosher salt.
  3. Chop the sun-dried tomatoes, mince the garlic, and finely grate the Parmesan.
  4. Add the penne and cook 1 minute less than the package directions. Before draining, reserve 1 cup (240 ml) of the pasta water.
  5. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook 5 to 6 minutes, turning once, until golden and an instant-read thermometer reads 165°F (74°C) in the thickest piece. Transfer the chicken to a plate.
  6. Lower the heat to medium. Add the butter and let it melt, then add the garlic and red pepper flakes. Stir 30 to 60 seconds, until fragrant but not browned.
  7. Add the chopped sun-dried tomatoes and the 1 tbsp tomato jar oil. Cook 1 minute.
  8. Pour in the heavy cream and simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Keep it at a gentle simmer, not a hard boil.
  9. Add the spinach a handful at a time, stirring until each addition collapses before adding the next. This takes 1 to 2 minutes total.
  10. Drain the penne just before this step. Add the drained penne and the chicken with any juices from the plate to the skillet. Pour in ½ cup (120 ml) of the reserved pasta water and toss 1 to 2 minutes, until the sauce looks glossy and clings to the penne.
  11. Remove the skillet from the heat and stir in the Parmesan until smooth. If the sauce looks tight, add more reserved pasta water a splash at a time. Taste and adjust salt and pepper.
  12. Top with chopped basil if using, and serve immediately while the sauce is still silky.