Marry Me Chicken Pasta

Instructions

1. 1

   Heat the oven to 400°F/200°C. Bring the 3 quarts water and 1 teaspoon salt to a boil in a large pot. Cut the chicken into 1-inch pieces, chop the sun-dried tomatoes, mince the garlic, and finely grate the Parmesan. Drain the tomatoes first if they are oil-packed.

2. 2

   Add the protein pasta to the boiling water and cook for 2 minutes less than the package directs, then drain. Choose a short shape such as penne or rotini.

3. 3

   Meanwhile, heat the olive oil in a deep, 12-inch ovenproof skillet over medium-high heat. Season the chicken with the remaining ½ teaspoon salt and the black pepper. Add it to the skillet and cook for 4 minutes, turning occasionally, until lightly golden on the outside.

4. 4

   Reduce the heat to medium. Stir in the sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes for 30 seconds. Add the broth and scrape up the browned bits. Cut the cream cheese into small pieces and stir it into the simmering broth for 3–4 minutes, until the sauce is smooth.

5. 5

   Stir in the spinach until wilted, then add the drained pasta and half the Parmesan. Fold everything together and sprinkle the remaining Parmesan over the top.

6. 6

   Bake uncovered for 15–18 minutes, until bubbling around the edges and the chicken reaches 165°F/74°C. Let stand for 3 minutes, then gently stir and divide among four bowls.