Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 12 oz dry rigatoni or penne pasta
  • 0.5 cup reserved pasta cooking water
  • 3 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup fresh baby spinach, chopped
  • 0.25 cup fresh basil, for garnish

Instructions:

  1. Prepare the chicken. Pat the 1.5 lbs of cutlets completely dry with paper towels.
  2. Dredge for texture. Combine the 0.5 cup flour, salt, and pepper in a shallow bowl. Coat each piece of chicken, shaking off the excess until only a sheer, translucent veil remains.
  3. Initiate the sear. Heat 2 tbsp oil and 2 tbsp butter in your skillet over medium high heat. Place the chicken in the pan.
  4. Listen for the sizzle. Cook the chicken for about 4-5 minutes per side until the crust is golden and makes a hollow 'tack' sound when tapped. Remove and set aside.
  5. Boil the pasta. In a separate pot, cook your 12 oz of rigatoni in salted water. Pull it out 2 minutes early, and remember to reserve exactly 0.5 cup of that starchy water.
  6. Aromatic foundation. In the same skillet (don't wipe it out!), add the minced garlic, sun dried tomatoes, oregano, and red pepper flakes. Sauté for 1 minute until the garlic smells nutty and the tomatoes soften.
  7. Deglaze and emulsify. Pour in the heavy cream and the reserved pasta water. Use a wooden spoon to scrape up all the brown bits from the bottom of the pan.
  8. Thicken the matrix. Bring the liquid to a gentle simmer. Whisk in the 0.5 cup of Parmesan slowly until the sauce looks glossy and velvety.
  9. The final marriage. Toss in the spinach and the cooked pasta. Stir for 2 minutes over low heat until the spinach wilts and the sauce clings to every ridge of the rigatoni.
  10. Rest and garnish. Return the chicken to the pan, sprinkle with fresh basil, and let it sit for 2 minutes before serving to let the flavors fuse.