This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Creamy Chicken Pasta
1 16 oz
Package of dry fettuccine noodles
2
2 cups
Spinach, fresh
1/2 cup
Sun-dried tomatoes packed in olive oil, julienned
1 1/2 teaspoons
Garlic, minced
2 cups
Heavy cream
1 1/2 cups
Chicken Stock
1/2 cup
Parmesan, grated
1 teaspoon
Italian seasoning
Salt/pepper
- Bring a large pot of water to boil, season heavily with salt.
- Cook fettuccine per manufacturer’s instructions for al dente.
- Season raw chicken breasts with salt and pepper on both sides.
- Heat a large skillet on medium-high heat, add olive oil, then cook chicken for 3-5 minutes per side (cook chicken all the way through and reach an internal temperature of 165F+) Remove chicken breasts, rest the chicken on a cutting board.
- Saute garlic until slightly browned and then add sun-dried tomatoes to saute for a few more minutes. Do not burn garlic, adjust heat if necessary.
- Add chicken stock to pan, scraping the bottom of the pan to remove the fond, and reduce by half.
- Add heavy cream and Italian seasoning seasoning. Stir until evenly combined and bring to a simmer. Simmer for 5 minutes, slowly add cheese and stir to combine.
- Slice cooked chicken breast into ¼ inch thick pieces. Add pasta to the cream sauce, toss to combine.
- Finally add the spinach, season with salt, and toss to combine again. Finish with cracked pepper if you so desire, and who says no to more cheese?!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Ingredients
Directions
Creamy Chicken Pasta
1 16 oz
Package of dry fettuccine noodles
2
2 cups
Spinach, fresh
1/2 cup
Sun-dried tomatoes packed in olive oil, julienned
1 1/2 teaspoons
Garlic, minced
2 cups
Heavy cream
1 1/2 cups
Chicken Stock
1/2 cup
Parmesan, grated
1 teaspoon
Italian seasoning
Salt/pepper
- Bring a large pot of water to boil, season heavily with salt.
- Cook fettuccine per manufacturer’s instructions for al dente.
- Season raw chicken breasts with salt and pepper on both sides.
- Heat a large skillet on medium-high heat, add olive oil, then cook chicken for 3-5 minutes per side (cook chicken all the way through and reach an internal temperature of 165F+) Remove chicken breasts, rest the chicken on a cutting board.
- Saute garlic until slightly browned and then add sun-dried tomatoes to saute for a few more minutes. Do not burn garlic, adjust heat if necessary.
- Add chicken stock to pan, scraping the bottom of the pan to remove the fond, and reduce by half.
- Add heavy cream and Italian seasoning seasoning. Stir until evenly combined and bring to a simmer. Simmer for 5 minutes, slowly add cheese and stir to combine.
- Slice cooked chicken breast into ¼ inch thick pieces. Add pasta to the cream sauce, toss to combine.
- Finally add the spinach, season with salt, and toss to combine again. Finish with cracked pepper if you so desire, and who says no to more cheese?!
