Ingredients
Scale
- 12 oz fusilli pasta
- 2 boneless skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cups fresh spinach
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fusilli according to package directions until al dente. Drain and set aside.
- In a bowl, toss the chicken strips with Cajun seasoning, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken strips until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and add the sun-dried tomatoes. Stir and let simmer for 2 minutes.
- Add the spinach and stir until wilted, about 2 minutes.
- Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
- Return the cooked chicken and any juices to the skillet. Add the cooked fusilli and toss to coat evenly with the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
For extra flavor, use the oil from the sun-dried tomatoes to cook the chicken. Adjust Cajun seasoning to spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Cajun-inspired American
Nutrition
- Calories: 650
- Sugar: 6g
- Fat: 35g
- Carbohydrates: 55g
- Protein: 35g