# What You'll Need:
→ Pasta
01 - 12 ounces penne or fettuccine pasta
02 - 1 tablespoon salt (for pasta water)
→ Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon dried Italian herbs
07 - 2 tablespoons olive oil
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 ounces grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 teaspoon red pepper flakes (optional)
16 - Salt and black pepper, to taste
→ Garnish
17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese
# Step-by-step Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken breasts on both sides with salt, black pepper, and dried Italian herbs. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for an additional minute.
04 - Deglaze skillet with chicken broth, scraping up browned bits. Reduce heat to low, then stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2–3 minutes until sauce thickens.
05 - Add fresh baby spinach to the skillet and stir until just wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to combine, adding reserved pasta water gradually to adjust sauce consistency.
07 - Adjust seasoning with salt and pepper to taste. Serve hot, garnished with chopped fresh basil or parsley and extra grated Parmesan.
