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Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tablespoon olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.

While chicken cooks, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In the same skillet used for chicken, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add minced garlic and thinly sliced sun-dried tomatoes; sauté for 1-2 minutes until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.

Stir in the cooked chicken, fresh spinach, and 1/2 cup grated Parmesan cheese into the sauce. Cook for 2-3 minutes, until spinach wilts.

Add the drained fettuccine to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Divide the pasta among four plates. Garnish with fresh chopped basil and additional grated Parmesan cheese, as needed. Serve immediately.


Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tablespoon olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.

While chicken cooks, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In the same skillet used for chicken, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add minced garlic and thinly sliced sun-dried tomatoes; sauté for 1-2 minutes until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.

Stir in the cooked chicken, fresh spinach, and 1/2 cup grated Parmesan cheese into the sauce. Cook for 2-3 minutes, until spinach wilts.

Add the drained fettuccine to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Divide the pasta among four plates. Garnish with fresh chopped basil and additional grated Parmesan cheese, as needed. Serve immediately.
