Olive Garden Chicken Pasta
Ingredients:
8 ounces fettuccine pasta
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add heavy cream, chicken broth, garlic powder, and Italian seasoning. Bring to a simmer and let it cook for 2-3 minutes, stirring occasionally.
Stir in grated Parmesan cheese until melted and smooth.
Add sun-dried tomatoes and fresh spinach to the skillet. Cook until spinach is wilted.
Return the cooked chicken to the skillet and toss to coat with the creamy sauce.
Season with salt and pepper to taste.
Add the cooked fettuccine pasta to the skillet and toss until well coated with the sauce.
Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes