Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is creamy, rich, and full of flavor. A quick 30-minute pasta dinner perfect for weeknights or special occasions.
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 2 tbsp olive oil (from the sun-dried tomato jar)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), chopped
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese, grated
- 4 cups fresh spinach
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Mix cream cheese, cheddar, jalapeños, garlic powder, onion powder, paprika, salt, and pepper in a bowl until smooth.
- Slice each chicken breast horizontally to create a pocket. Stuff with the cheese-jalapeño mixture.
- Wrap each stuffed chicken breast with 2–3 slices of bacon, securing with toothpicks if necessary.
- Place seam-side down in the baking dish. Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally.
- For crispier bacon, broil for 2–3 minutes before serving.
- Rest for 5 minutes, then serve warm.
Notes
- Spice Level: Remove seeds/membranes for mild heat, or leave some in for extra kick.
- Crispier Bacon: Use thin-cut bacon and finish under the broiler.
- Cheese Options: Swap cheddar for pepper jack, mozzarella, or Monterey Jack.
- Air Fryer Method: Cook at 375°F for 18–22 minutes, flipping halfway.
- Meal Prep: Assemble ahead of time and refrigerate, then bake when ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes