Rich, garlicky, and loaded with flavor — this creamy sun-dried tomato pasta is the perfect match for my Lemon Garlic Parmesan Chicken.
Ingredients
- 2 cups thinly sliced onions
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, sliced
- 1–2 tbsp olive oil
- 1 container (16 oz) heavy cream
- 1 cup grated Parmesan cheese
- 6 cups fresh spinach
- Salt + pepper, to taste
- Your favorite pasta, cooked (fettuccine, penne, or bowties work great!)
Instructions
1. Sauté the Veggies
Add olive oil to your pot or large skillet. Sauté garlic and onions over medium heat until golden and caramelized.
2. Add the Mushrooms
Toss in the sliced mushrooms and cook until they soften and start to brown.
3. Mix in the Flavor
Stir in the sun-dried tomatoes and let everything cook together for about 2 minutes.
4. Create the Sauce
Pour in the heavy cream and add the Parmesan cheese. Stir well and bring to a gentle boil for about 1 minute — just enough to thicken slightly.
5. Add the Spinach
Turn off the heat and stir in the spinach until it’s wilted and silky. Season with salt and pepper to taste.
6. Serve
Over your pasta & my juicy Grilled Lemon Garlic Parmesan Chicken