Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp oil reserved from sun-dried tomato jar
  • 0.5 cup oil-packed sun-dried tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream, room temperature
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup fresh mozzarella, shredded
  • 2 cups fresh baby spinach
  • 12 oz rigatoni or penne pasta

Instructions:

  1. Season the chicken cutlets with salt and pepper, then dredge lightly in all-purpose flour, shaking off any excess.
  2. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside to rest.
  3. In the same skillet, reduce heat to medium. Add the minced garlic, chopped sun-dried tomatoes, and tomato paste. Sauté for 2 minutes, stirring constantly until the paste darkens and becomes fragrant.
  4. Deglaze the pan with chicken broth, scraping the bottom to release the browned bits. Slowly whisk in the heavy cream and bring to a gentle simmer.
  5. Stir in the Parmesan cheese, mozzarella, and red pepper flakes. Continue stirring until the cheese is melted and the sauce is smooth and emulsified.
  6. Add the baby spinach and allow it to wilt into the sauce. Toss in the cooked pasta and the seared chicken. Thin the sauce with a splash of pasta water if necessary before serving.