Creamy Tuscan Chicken Pasta

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 8 oz each)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil

For the Pasta and Sauce:

• 12 oz penne pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese
• 3 cups fresh baby spinach
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Sear the chicken: Season chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until deeply golden and cooked through (165°F internal). Transfer to a plate and let rest. Don't wipe the pan - those browned bits are flavor.
3. Build the sauce: Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic and cook for 30 seconds. Add sun-dried tomatoes and sauté 1 minute. Pour in the cream and chicken broth, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer.
4. Add Parmesan and spinach: Stir in Parmesan cheese until melted and the sauce is smooth. Add spinach by the handful, stirring until wilted - about 2 minutes. Add red pepper flakes if using. Season with salt and pepper to taste.
5. Combine: Slice the rested chicken breasts into strips. Add the drained penne to the sauce and toss to coat. If the sauce is too thick, add pasta water a splash at a time until it reaches a silky consistency.
6. Serve: Plate the pasta, arrange sliced chicken on top, and garnish with torn fresh basil and extra Parmesan. Serve immediately.

Pro Tips

Don't skip the pasta water - the starchy water is the magic ingredient that emulsifies the sauce and helps it cling to every piece of penne. For the best texture, use sun-dried tomatoes packed in oil rather than the dry-packed kind; they're softer and dissolve more of their flavor into the sauce. And always grate your Parmesan fresh - the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly.