Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 2 tbsp oil from the sun-dried tomato jar
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 12 oz rigatoni pasta
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, julienned
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream, room temperature
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 cup reserved pasta water

Instructions:

  1. Pat chicken strips bone-dry with paper towels. Season with salt, pepper, and smoked paprika. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until a mahogany crust forms (5-7 minutes until golden and opaque). Remove chicken to a plate.
  2. In the same skillet, reduce heat to medium and add minced garlic, julienned sun-dried tomatoes, and tomato paste. Sauté for 2 minutes until fragrant, utilizing the fond from the chicken.
  3. Deglaze the pan with chicken broth, scraping up the browned bits. Pour in the heavy cream, oregano, and red pepper flakes. Bring to a gentle simmer for 3 minutes until the sauce slightly thickens.
  4. Whisk in the freshly grated Parmesan cheese and the reserved starchy pasta water to emulsify the sauce into a glossy, cohesive glaze.
  5. Return the chicken and any juices to the skillet. Fold in the cooked rigatoni and fresh baby spinach. Toss until the spinach is wilted and every noodle is coated in the velvety sauce.