Spinach and Sun-Dried Tomato Chicken Spaghetti

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken breasts (about 2 breasts), filleted into thin cutlets
• olive oil, to coat
• salt, to taste
• black pepper, to taste
• Creole seasoning, to taste
• 1 tablespoon olive oil (for the pan)
• butter (added to the pan after browning the chicken)
• sun-dried tomatoes, chopped if large
• minced garlic
• red crushed chili peppers, to taste (optional, for heat)
• 1/2 cup to 3/4 cup chicken broth
• 1/2 to 1 cup heavy cream (adjust to desired creaminess)
• salt, to taste
• fresh spinach, as much as you like
• fresh Parmesan cheese, grated (plus more for topping)
• spaghetti, cooked al dente per box directions

How to Make It

1. Bring a large pot of water to a boil.
2. Add the spaghetti and cook al dente according to the box directions; stir occasionally to prevent sticking.
3. Drain and set aside; don't cook it all the way through — it will finish in the sauce.
4. Heat a large pan over medium to medium-high heat.
5. Fillet each chicken breast horizontally into two thin cutlets.
6. Place the chicken in a bowl, coat with olive oil, and season all over with salt, black pepper, and Creole seasoning; mix until fully coated.
7. Add 1 tablespoon of olive oil to the hot pan.
8. Add the chicken and brown for 2 to 3 minutes per side — I'm going for a light brown char, not cooking it through.
9. Remove the browned chicken to a plate and set aside.
10. To the same pan, add butter.
11. If using, add a pinch of red crushed chili peppers and stir it into the butter.
12. Add the chopped sun-dried tomatoes and cook for 1 to 2 minutes, stirring.
13. Add the minced garlic and stir to combine.
14. Pour in the chicken broth (1/2 cup to 3/4 cup) and stir.
15. Pour in the heavy cream (1/2 to 1 cup depending on how creamy you want it) and add salt to taste.
16. Add the spinach and stir it into the sauce as it wilts.
17. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy.
18. Reduce the heat to low, then add the drained spaghetti and toss to coat, letting the noodles absorb the sauce.
19. Dice the browned chicken and add it to the pan.
20. Top with additional grated Parmesan cheese.
21. Let everything cook on low heat for about 5 minutes until the chicken is cooked through and the sauce has thickened around the pasta.

Curtis's Tips

• Fillet the chicken breasts rather than pounding them flat — it gives you more surface area and helps everything cook evenly.
• Only season the chicken with salt, pepper, and Creole seasoning; the sauce carries most of the flavor, so you don't need to overseason the meat. The Creole seasoning gets right into the chicken itself instead of just sitting in the sauce.
• Don't cook the spaghetti all the way through — stop at al dente, because the noodles finish cooking in the cream sauce and soak up its flavor.
• Use fresh Parmesan, not the packaged pre-grated stuff. The preservatives in packaged cheese keep it from melting smoothly and make the sauce clumpy. Fresh Parmesan breaks down into a creamier, smoother sauce.
• When you add the spaghetti to the sauce, turn the heat down to low and slow-cook it so the sauce gets right inside the pasta.
• The red crushed chili peppers in the butter step are optional — add them only if you want a little heat.
• The amount of heavy cream is flexible: start with 1/2 cup for a lighter result, or go up to 1 cup for a richer, creamier sauce.