Marry Me Pasta

Slice each chicken breast in half widthwise to make 4 thinner pieces. Lightly pound to even thickness (no need to flatten). Season both sides with salt, pepper, and half the Italian seasoning (about ¼ tsp of each per side).

Set a measuring cup inside the colander as a reminder to save pasta water. Bring 12 cups of water to a boil, stir in 1 tablespoon salt, and add the pasta. Cook 1 minute less than the package instructions. Reserve 1 cup of pasta water, then drain (don’t rinse).

Heat 2 tbsp butter in a large skillet over high heat. Add the chicken in a single layer and sear for 2–3 minutes per side, or until cooked through (160°F and juices run clear). As you flip the chicken, drizzle in about 1 tablespoon of oil from the sun-dried tomato jar for added flavor. Transfer chicken to a plate, cover with foil, and set aside.

Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Once melted, stir in the garlic and cook for 30 seconds, until golden and fragrant. Pour in 1/2 cup of chicken broth, scraping up any browned bits. When it’s mostly evaporated, add the remaining 1/2 cup and stir.

Stir in cream, Parmesan, sun-dried tomatoes, and remaining Italian seasoning. Simmer (don’t boil) for 3–5 minutes, stirring occasionally, until slightly thickened. While the sauce thickens, dice or shred the chicken.

Add spinach, cooked chicken (plus any juices), and pasta to the sauce. Toss with tongs for 1–2 minutes until the spinach wilts and the sauce coats the pasta. If it gets too thick, stir in a splash of the reserved pasta water. Add pesto (if using) and toss again. Taste and adjust seasoning as needed.

Serve immediately, topped with extra Parmesan and fresh herbs if desired. I like to bring the pesto to the table so everyone can drizzle on more to taste. This pasta is best enjoyed right after tossing.