# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herb blend
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 ounces penne or fettuccine
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup chicken broth
12 - 1/3 cup sun-dried tomatoes, drained and sliced
13 - 2 cups baby spinach, roughly chopped
14 - 1/4 teaspoon crushed red pepper flakes
15 - Salt and pepper, to taste
# How to Make It:
01 - Cook penne or fettuccine in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
02 - While pasta cooks, pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5 to 6 minutes per side, or until deeply golden and fully cooked. Transfer to a plate and let rest for 5 minutes; slice thinly against the grain.
04 - In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute, stirring constantly until aromatic.
05 - Stir in heavy cream, chicken broth, sun-dried tomatoes, and grated Parmesan. Simmer for 2 to 3 minutes, stirring frequently, until the cheese is fully melted and the sauce is smooth.
06 - Add the chopped baby spinach and cook just until wilted, about 1 minute. Season the sauce with crushed red pepper flakes, salt, and black pepper to taste.
07 - Return the sliced chicken to the pan. Add the drained pasta and gently toss everything together to coat in the sauce. If the sauce is too thick, mix in reserved pasta water gradually until desired consistency is reached.
08 - Serve immediately while hot, garnished with extra Parmesan and fresh basil if desired.
