Another scrumptious recipe from Swarnika Prakash — and this one's COZY. This hearty, savory dish is perfect for get-togethers, potlucks, or just treating yourself. And it's easy to make vegetarian by leaving out the chicken and substituting veggie broth. You can even serve the chicken on the side and let guests choose their own pasta adventure.

We recommend pairing this meal with Curious No. 1. Our take on the classic Negroni cuts through the richness of the pasta with its bold notes of pomegranate. We'd say it's a match made in heaven, but it could just as easily be a match made in your kitchen! 

What You'll Need:

For the Chicken:

• 2 boneless chicken breasts
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & pepper

For the Creamy Sauce:

• 2 tbsp butter
• 1 tbsp olive oil
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp basil
• 1 tsp oregano
• 1/2 cup Parmesan cheese
• Salt & pepper
• 3 cups spinach
• 12 oz tagliatelle pasta

What You'll Do:

1. Mix oil, seasoning, salt & pepper. Coat chicken and marinate, chilling for 30 min.
2. Cook pasta according to package instructions and set aside.
3. Sear chicken until golden, then slice. Set aside.
4. Begin sauce by sautéing garlic and tomatoes.
5. Add broth, cream, herbs, Parmesan, and spinach. Simmer until sauce is thick.
6. Toss the chicken and pasta into the sauce.
7. Serve topped with Parmesan and basil.