Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp paprika
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup light cream
  • 1/4 cup plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 12 oz penne pasta

Instructions:

  1. Season the chicken strips with salt, pepper, and paprika. Heat olive oil in the skillet over medium-high heat. Add chicken in a single layer and cook until a deep golden-brown crust forms (about 3-5 minutes per side). Remove chicken from the pan and set aside on a plate.
  2. Lower the heat to medium and melt the butter. Add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant but not browned. Stir in the sun-dried tomatoes and oregano, allowing the oils from the tomatoes to integrate with the butter.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Stir in the light cream and let it simmer for 3 minutes until slightly reduced. Turn the heat to low and whisk in the Greek yogurt and Parmesan cheese until the sauce is velvety and smooth.
  4. Toss in the cooked pasta, seared chicken, and baby spinach. Stir gently for 1-2 minutes until the spinach has just wilted and the pasta is glossily coated. If the sauce is too thick, add 2-4 tbsp of reserved pasta water to loosen it.