Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tbsp sun-dried tomato oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 12 oz dry linguine pasta
  • 0.5 cup sun-dried tomatoes, drained and chopped
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the linguine until just shy of al dente, about 8-10 minutes. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat the chicken cutlets completely dry. Season both sides evenly with smoked paprika, garlic powder, salt, and cracked black pepper.
  3. Heat 1 tablespoon of sun-dried tomato oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken for 4 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F. Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to medium and add the chopped sun-dried tomatoes and minced garlic. Sauté until fragrant and softened, deglazing the flavorful browned bits (fond) from the bottom of the pan.
  5. Pour in the heavy cream and add oregano and red pepper flakes. Bring to a gentle simmer for 3-5 minutes until it slightly coats the back of a spoon. Gradually whisk in the grated Parmesan cheese until melted and the sauce begins to thicken.
  6. Add the fresh spinach to the sauce, stirring until just wilted. Return the chicken to the pan and toss in the cooked linguine. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the desired silky consistency is reached.