Ingredients
Method
- Bring a large pot of well-salted water to a rolling boil, cook the pasta until just al dente, reserve 1 cup of the cooking water, and then drain the pasta.
- In a bowl, toss the chicken with the paprika, 2 teaspoons of the garlic, 2 teaspoons of the thyme, and 1 teaspoon of the salt until evenly coated.
- Heat a Dutch oven or heavy pot over medium-high heat, add 1 tablespoon of olive oil, and sear the chicken until golden on the outside but not fully cooked, then transfer it to a bowl.
- Add the remaining olive oil to the same pot, then add the onion, remaining garlic, remaining thyme, ¼ teaspoon salt, and pepper, and cook until the onion is soft and translucent.
- Stir in the tomato paste and cook briefly, stirring constantly, until it darkens slightly and smells fragrant.
- Pour in the chicken stock, add the remaining salt, sugar, and sun-dried tomatoes, and bring the mixture to a strong simmer while scraping up any browned bits from the bottom.
- Return the chicken and any juices to the pot, then add the heavy cream, Parmesan, and cream cheese, and simmer gently until the sauce is smooth and the chicken is cooked through.
- Add the cooked pasta and about ¼ cup of the reserved pasta water, tossing until everything is well coated, then turn off the heat and stir in the spinach and red wine vinegar until the spinach wilts.
Nutrition
Notes
This is the kind of dinner that feels fancy but secretly comes together in one pot. The creamy tomato sauce, tender chicken, and spinach make it perfect for a cozy night in or a last-minute dinner that still feels special.