# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1/2 teaspoon dried Italian herbs
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 ground black pepper, to taste
# Method:
01 - Prepare pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water, drain, and set aside.
02 - Season chicken breasts with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat, add chicken, and sear for 5 to 6 minutes per side until golden and cooked through. Transfer cooked chicken to a plate and let rest for 5 minutes before slicing thinly.
03 - In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
04 - Add heavy cream, chicken broth, sun-dried tomatoes, and grated Parmesan cheese. Simmer for 2 to 3 minutes, stirring continuously until cheese is incorporated and sauce achieves a smooth texture.
05 - Stir chopped spinach into the sauce and cook just until wilted, approximately 1 minute. Adjust seasoning with crushed red pepper flakes, salt, and black pepper as desired.
06 - Return sliced chicken to the skillet. Add drained pasta and toss thoroughly to coat in sauce. If sauce appears thick, gradually incorporate reserved pasta water until consistency is balanced.
07 - Portion immediately, garnishing with extra Parmesan cheese and fresh basil if preferred.
