Description
Indulge in a luxurious and decadent pasta experience with this creamy garlic tomato delight. Featuring succulent, pan-seared chicken thighs and a rich sauce made from sun-dried tomatoes, parmesan cheese, and heavy cream, this Italian-inspired dish is perfect for a special family dinner. The addition of fresh spinach and aromatic herbs creates a balanced, restaurant-quality meal that is as satisfying as it is flavorful.
Ingredients
1 lb boneless skinless chicken thighs, trimmed
12 oz farfalle pasta
1 cup heavy cream
1 cup freshly shredded parmesan cheese
1/4 cup oil-packed sun-dried tomatoes, diced
2 cups low-sodium chicken broth
1 cup fresh spinach, chopped
2 tbsp salted butter
3 cloves garlic, minced
1/2 onion, finely diced
1 tsp paprika
1 tbsp Italian seasoning
Salt and black pepper to taste
Instructions
Pat chicken thighs dry and season with paprika, Italian seasoning, salt, and pepper.
Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium-high heat and sear chicken until golden brown, about 3 minutes per side.
Reduce heat to medium-low, cover, and cook for 6-10 minutes until chicken reaches 165°F internally; remove and set aside.
In the same skillet, melt butter and sauté onion and garlic until fragrant.
Add chicken broth and sun-dried tomatoes, simmering to reduce slightly.
Stir in heavy cream and parmesan cheese, cooking until the sauce thickens.
Boil pasta in salted water until al dente, drain, and add to the sauce.
Stir in the spinach and sliced chicken, heating through until the spinach is wilted and the pasta is well coated.
Notes
Ensure you save some of the oil from the sun-dried tomato jar for searing the chicken to maximize flavor. If the sauce becomes too thick, add a splash of reserved pasta water. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Italian-inspired