Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 1/4 cup all-purpose flour
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 4 cloves garlic, microplaned
  • 1 small shallot, finely minced
  • 1/2 cup sun-dried tomatoes, oil-packed and julienned
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 tsp red pepper flakes
  • 8 oz rigatoni or pappardelle pasta
  • 2 handfuls fresh baby spinach
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Dredge the chicken cutlets in a mixture of all-purpose flour and smoked paprika until evenly coated.
  2. Heat olive oil in a 12-inch heavy skillet over medium-high heat. Sear chicken for 3–4 minutes per side until a deep mahogany crust forms. Remove chicken from the pan and set aside.
  3. In the same skillet, sauté the minced shallot and microplaned garlic until fragrant and translucent, about 2 minutes.
  4. Add the sun-dried tomatoes and red pepper flakes. Deglaze the pan with the dry white wine, scraping the bottom to release the browned bits (fond).
  5. Stir in the chicken broth and half-and-half. Bring to a gentle simmer, then whisk in the freshly grated Parmesan cheese until the sauce is smooth.
  6. While the sauce simmers, boil the pasta in a large pot of salted water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  7. Add the cooked pasta, seared chicken, and baby spinach to the skillet. Toss continuously, adding reserved pasta water as needed to emulsify the sauce.
  8. Garnish with fresh basil chiffonade and serve immediately.