Pappardelle with chicken, sun dried tomato and spinach white wine cream sauce

Pappardelle with a chicken, sun dried tomato and spinach white wine cream sauce

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 3 servings


  • 1 lb chicken breast sliced
  • 1 1/2 tbsp flour
  • 1 tbsp butter
  • salt and pepper
  • 4 tsp chopped garlic
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 tsp italian seasoning
  • 1/2 cup parmesan grated
  • 2 cups spinach chopped
  • 1/2 cup sun dried tomato chopped
  • pappardelle
  • 3/4 - 1 cup fresh basil cut chiffonade


  • Bring a pot of water to boil to cook your pappardelle to package directions as you make the sauce.
  • Heat olive oil at medium high in a large pan. Add chicken and season with salt and pepper
  • Cook chicken til no longer pink. Remove from pan with a slotted spoon to preserve the juices.
  • Add the garlic and italian seasoning and saute 3 minutes til fragrant. Add the spinach and tomatoes, stir to coat with the juices, cover and cook one minute til spinach is wilted
  • Remove everything from the pan with the slotted spoon. Turn the heat to high and add the white wine. Scrape the pan til smooth. Simmer on high for 1 minute then reduce heat to medium.
  • Melt in the butter then add the flour and stir to form a roux. Add the cream, chicken broth and parmesan. Stir til the sauce is smooth.
  • Return the chicken and vegetables to the sauce and simmer on medium for 5 minutes.
  • When the pasta is cooked, drain it and fold it into the sauce. Serve garnished with basil and freshly grated parmesan