This Italian-American chicken dish combines pan-seared chicken breasts with a rich white wine and cream sauce studded with sun-dried tomatoes and fresh spinach, coming together in one pan for an elegant weeknight meal.
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In a bowl, season the chicken breasts with sun-dried tomato oil, paprika, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.
In a large skillet over medium-high heat, melt the garlic and herb butter.
Add the marinated chicken to the skillet and sear on both sides until golden brown.
Reduce the heat to low, cover the skillet, and cook until the chicken is cooked through and juicy.
Remove the chicken from the skillet and set aside to rest.
In the same skillet with the pan drippings, add the flour and whisk to create a roux.
Stir in the crushed red pepper flakes and the chopped red onion. Cook until the onion softens.
Deglaze the pan with white wine, whisking continuously to scrape up any browned bits from the bottom of the pan.
Squeeze in the lemon juice, then stir in the minced garlic and Dijon mustard.
Pour in the heavy cream and add the sun-dried tomatoes. Stir to combine.
Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until almost al dente.
Reserve about 1/2 cup of the starchy pasta water, then add it to the sauce. Let the sauce simmer and reduce until it's thick and creamy.
Slice the cooked chicken into bite-sized pieces.
Stir the grated Pecorino cheese into the sauce until it melts. Then, add the chopped spinach and stir until it wilts.
Return the sliced chicken to the skillet and stir to coat in the sauce.
Drain the cooked pasta and add it to a large serving bowl. Pour the sauce over the pasta and toss everything together until well combined.
Store in an airtight container in the refrigerator up to 2 days; reheat gently on the stovetop over medium-low heat, thinning with a splash of stock or water if needed.
Yes. Thighs work well and stay juicier; increase cooking time by 3–5 minutes to ensure they reach 165°F internally.
Substitute 2 tbsp olive oil mixed with 1 tsp tomato paste and a pinch of Italian herbs for similar flavor depth.
Cook the chicken and sauce, cool completely, then refrigerate up to 2 days. Reheat gently over medium-low heat with a splash of water to loosen the sauce.
Use a meat thermometer; chicken breasts are safely cooked at 165°F internal temperature. Don't rely on color alone.
Pappardelle, fettuccine, or penne work well; the wide ribbons and ridges catch the cream sauce effectively.
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