Ingredients

• 12 oz fettuccine or penne pasta
• 1½ lbs boneless, skinless chicken breasts, sliced thin
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes in oil, drained and sliced
• 2 cups baby spinach
• 1 cup heavy cream
• 1 cup chicken broth
• ¾ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil, optional garnish

Directions

1. Cook pasta according to package directions. Drain and set aside.
2. Season chicken with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
4. In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes and cook 1–2 minutes more.
5. Stir in heavy cream and chicken broth. Bring to a simmer.
6. Add Parmesan and stir until sauce is smooth and slightly thickened.
7. Add spinach and cook until wilted, about 2 minutes.
8. Return chicken to the skillet and stir to combine.
9. Toss in cooked pasta and mix well to coat in sauce.
10. Garnish with fresh basil if desired. Serve hot.