# Components:
→ Pasta
01 - 12 oz penne or fettuccine
02 - 1 tbsp salt (for pasta water)
→ Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 1/2 tsp salt
05 - 1/2 tsp 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 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 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, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, 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 for an additional minute.
04 - Pour in chicken broth, scraping up any browned bits. Reduce heat to low and stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
05 - Stir in fresh baby spinach and cook just until wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to coat in the sauce, adding reserved pasta water gradually until desired consistency is reached. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, garnished with chopped fresh basil or parsley and additional grated Parmesan cheese.
