Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ⅓ cup sun-dried tomatoes (in oil), chopped
- 2 cups baby spinach
- ½ teaspoon red pepper flakes (optional)
Instructions
Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown (about 4–5 minutes per side). Remove from skillet and set aside.
Lower heat to medium. In the same skillet, sauté garlic for 1 minute. Stir in heavy cream and bring to a gentle simmer.
Mix in parmesan cheese, stirring constantly until melted and smooth. Add sun-dried tomatoes and red pepper flakes.
Stir in spinach and cook until wilted. Return chicken to the pan and simmer for 5 more minutes, spooning sauce over the top.
Plate with your favorite sides like garlic mashed potatoes or buttered pasta.
Nutrition Information
Per Serving: Approximately 480 calories
38g of Protein, 30g of Fat, 3g of Sugar
Chef's Tips for Perfect Carbonara
- Even Cooking Hack: Pound the chicken slightly to ensure even cooking.
- Cheese Matters: Use freshly grated parmesan for best flavor and melting.
- Flavor Boost: Add a splash of white wine before the cream for depth.
- Leftover Upgrade: Leftovers? Toss the chicken and sauce with penne pasta for a next-day meal.
The Story Behind This Recipe
This dish was born on a rainy Tuesday evening when I wanted something rich and cozy without turning the kitchen into a war zone.
Inspired by a creamy pasta I had in a small Tuscan village during my college trip, I swapped pasta for chicken, added pantry staples like sun-dried tomatoes, and kept it all in one pan. It was an instant hit—and now it's a staple I make almost every week.