# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine pasta
02 - 1 tbsp salt for pasta water
→ Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 1/2 tsp salt
05 - 1/2 tsp ground black pepper
06 - 1 tsp dried Italian herbs
07 - 2 tbsp olive oil
→ Sauce
08 - 2 tbsp 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 oz grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 tsp red pepper flakes (optional)
16 - Salt and black pepper, to taste
→ Garnish
17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the 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 and cook chicken 5 to 6 minutes per side until golden and fully cooked. Remove from skillet, let 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 an additional minute.
04 - Deglaze skillet with chicken broth, scraping up any browned bits. Reduce heat to low, then stir in heavy cream, grated Parmesan, and red pepper flakes if using. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
05 - Add fresh baby spinach to the sauce and stir until just wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to combine, adding reserved pasta water gradually until the sauce reaches the desired consistency.
07 - Adjust seasoning with additional salt and black pepper if needed. Serve immediately, garnished with chopped basil or parsley and extra grated Parmesan cheese.
