Ingredients30 m servings 658
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Per Serving: 658 calories; 48.7 10.5 45.2 234 787 Full nutrition
ReviewsRead all reviews 4
Loved this recipe! I used broccoli since I didn’t have fresh spinach. Will be making again soon. So yummy and easy. Thank you!
Turned out amazing! Seasoned chicken and cooked in butter. Used Swiss cheese as I didn’t have parm. Added some cream cheese and sour cream to thicken it up some. Added onion powder and red p...
I did not have heavy cream so I just used milk and thickened it with flour and I did not put sundried tomatoes in it but it came out very good. I make noodle shells to add to it also. My son is ...