Chicken Alfredo Pasta with Sun-Dried Tomatoes and Spinach, a delicious dish ready in just 30 minutes. Rich and creamy alfredo sauce, tender garlicky chicken and nutritious sun-dried tomatoes and spinach; this it dinner taken to the very next level.
Cook the pasta according to the package instructions.
While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
Remove from the heat, transfer to a plate and grate some more parmesan on top.