One pan, one dreamy dinner. Creamy, cozy, and absolutely worth the hype. đź’›
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a 10” non-stick pan, sauté the chopped garlic cloves and 2 tbsp of butter until fragrant and golden.
Add in the butterflied chicken breast and cook until the edges are white, then flip. Cook for an additional 5 minutes.
Remove the chicken and place it on a plate covered with tinfoil to finish cooking.
Add the remaining 2 tbsp of butter and the flour to the pan to make a paste. Then pour in the chicken broth and heavy cream, stirring well.
Add the seasonings, Parmesan cheese, sun-dried tomatoes with some oil, and spinach. Stir to combine and let it simmer with the lid on.
Dice up the chicken and add it to the top of the pasta. Serve and enjoy!
Butterfly the chicken breast for even cooking and faster preparation.
Cover the chicken with tinfoil to retain its moisture while resting.
Use freshly grated Parmesan cheese for the best flavor.
Adjust the red pepper chili flakes to your spice preference.
Cook the pasta al dente to avoid it becoming mushy in the sauce.
Can I use a different type of pasta?
Yes, you can substitute Bow tie noodles with other pasta types like penne, fusilli, or spaghetti.
Can I make this dish dairy-free?
You can use dairy-free cream and omit Parmesan cheese, but the flavor will slightly differ.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Can I use frozen spinach instead of fresh?
Yes, thaw and drain the frozen spinach before adding it to the dish.
Can I make this dish vegetarian?
You can replace the chicken with mushrooms or tofu and use vegetable broth instead of chicken broth.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
...
