1cup(237ml)whole milkmore may be needed. Heavy whipping cream may be used instead, if desired.
8ounces(227g)dried fettuccine pastabroken in half
¼cup(25g)grated Parmesan cheese
2cups(60g)packed baby spinach leaves
Instructions
Season diced chicken breast with kosher salt and black pepper.
In a large high-sided 12-inch skillet add olive oil and set over medium-high heat. If you're using sun-dried tomatoes in oil, use the oil from the jar! It's so flavorful.
When the oil is hot add in the chicken breast and cook until browned on the outside and almost fully cooked throughout. Remove chicken from the pan and set onto a plate and set aside for later.
Place the skillet back to on the stove, lower the heat to medium and add in sun-dried tomatoes and garlic. Sauté until the garlic is fragrant, about 30 seconds.
Pour in the chicken stock and whole milk, stir to combine. Bring to a boil.
Add in pasta and stir to combine and fully submerge the pasta.
Gently simmer the pasta until it’s fully cooked, about 10-15 minutes. If your liquid seems to be cooking down too fast and the pasta is not fully cooked yet, simply add in a little more milk or chicken stock.
When the pasta is fully cooked, you should be left with a creamy sauce that sticks to the pasta. If you find the sauce too thick simply add a splash of milk. If the sauce is too thin just cook it down a little further.
Add back in the chicken, stir in the baby spinach and top with parmesan cheese. Stir to distribute and incorporate thoroughly.