Ingredients
Scale
- 8 oz pasta
- 2 chicken breasts, sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup pesto
- 2 cups fresh baby spinach
- 1/4 cup sun-dried tomatoes
Instructions
- Cook the pasta in salted water until al dente. Reserve some pasta water before draining.
- Season the chicken with garlic powder, salt, and pepper. In a skillet, heat olive oil and butter over medium heat. Cook the chicken until golden brown and cooked through. Remove from heat and let rest.
- In the same skillet, add flour to any remaining fat and stir for one minute. Gradually pour in chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes; simmer until thickened.
- Stir in spinach until wilted.
- Combine cooked pasta with the sauce mixture, adjusting consistency with reserved pasta water as needed.
- Serve topped with sliced chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 680
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg