Hello, fellow food enthusiasts!
Today, I’m incredibly excited to share with you a dish that brings together comforting creamy goodness and vibrant Mediterranean flavors. This “Creamy Sun-Dried Tomato and Spinach Chicken Alfredo” is perfect for a cozy weeknight dinner, impressing the family, or just treating yourself to something special.
Cooking has always felt like a therapy to me, and nothing beats the feeling of creating a delicious meal from scratch. Given the hustle and bustle of daily life, it’s so rewarding to sit down to a meal that’s both comforting and packed with fresh, wholesome ingredients.
### The Inspiration
This dish draws inspiration from my love for Italian cuisine, combined with a nod to the Mediterranean. Sun-dried tomatoes are one of my all-time favorite ingredients—they add such a rich, tangy flavor that can elevate even the simplest of dishes. Pairing them with creamy Alfredo sauce and fresh spinach really brings the dish to life. And let’s be honest, who can resist a good Alfredo?
### Ingredients
Gather these items for a culinary adventure that promises to tantalize your taste buds:
– 2 tablespoons olive oil
– 4 chicken breasts (about 600g), boneless and skinless
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 300g fresh spinach leaves
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red chili flakes (optional)
– Salt and black pepper, to taste
– 300g fettuccine pasta
– Fresh basil leaves, for garnish
– Grated Parmesan, for serving
### Method
Let’s dive into the step-by-step process of putting this delicious meal together:
1. **Prepare the Pasta**:
– Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. **Cook the Chicken**:
– In a large skillet, heat 2 tablespoons of olive oil over medium heat.
– Season the chicken breasts with salt and black pepper.
– Add the chicken to the skillet and cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through.
– Remove the chicken from the skillet and set aside. Once cool, slice into thin strips.
3. **Sauté Garlic and Sun-Dried Tomatoes**:
– In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant.
– Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring frequently.
4. **Make the Alfredo Sauce**:
– Pour in the heavy cream and bring to a gentle simmer.
– Add the grated Parmesan cheese, Italian seasoning, and red chili flakes (if using). Stir continuously until the cheese melts and the sauce thickens, about 3-4 minutes.
– Season with salt and black pepper to taste.
5. **Combine Spinach and Chicken**:
– Add the fresh spinach leaves to the Alfredo sauce and cook for 2-3 minutes until wilted.
– Return the sliced chicken breasts to the skillet and mix to combine.
6. **Assemble the Dish**:
– Add the cooked fettuccine pasta to the skillet and toss well to coat the pasta evenly with the sauce.
– Cook for an additional 2-3 minutes to heat everything through.
7. **Serve**:
– Garnish with fresh basil leaves and extra grated Parmesan.
– Serve hot and enjoy!
I hope you enjoy making and eating this as much as I do. It’s a dish that’s full of flavor and feels like a warm hug after a long day. Plus, it’s a great way to incorporate some greens into your meal without sacrificing on taste.
Do let me know how it turns out for you, and if you make any tweaks, I’d love to hear about them! Happy cooking, and until next time!
Cheers,
Al
Ingredients
– 2 tablespoons olive oil
– 4 chicken breasts (about 600g), boneless and skinless
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 300g fresh spinach leaves
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red chili flakes (optional)
– Salt and black pepper, to taste
– 300g fettuccine pasta
– Fresh basil leaves, for garnish
– Grated Parmesan, for serving
Method
1. **Prepare the Pasta**:
– Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. **Cook the Chicken**:
– In a large skillet, heat 2 tablespoons of olive oil over medium heat.
– Season the chicken breasts with salt and black pepper.
– Add the chicken to the skillet and cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through.
– Remove the chicken from the skillet and set aside. Once cool, slice into thin strips.
3. **Sauté Garlic and Sun-Dried Tomatoes**:
– In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant.
– Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring frequently.
4. **Make the Alfredo Sauce**:
– Pour in the heavy cream and bring to a gentle simmer.
– Add the grated Parmesan cheese, Italian seasoning, and red chili flakes (if using). Stir continuously until the cheese melts and the sauce thickens, about 3-4 minutes.
– Season with salt and black pepper to taste.
5. **Combine Spinach and Chicken**:
– Add the fresh spinach leaves to the Alfredo sauce and cook for 2-3 minutes until wilted.
– Return the sliced chicken breasts to the skillet and mix to combine.
6. **Assemble the Dish**:
– Add the cooked fettuccine pasta to the skillet and toss well to coat the pasta evenly with the sauce.
– Cook for an additional 2-3 minutes to heat everything through.
7. **Serve**:
– Garnish with fresh basil leaves and extra grated Parmesan.
– Serve hot and enjoy!
