A rich and comforting Italian pasta dish with sun-dried tomatoes, spinach, and tender chicken in a creamy garlic Parmesan sauce. Ready in under 30 minutes for a perfect weeknight dinner.
Cook penne pasta according to package directions until al dente. Drain and set aside.
Season chicken slices with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute.
Pour in heavy cream and chicken broth. Bring to a gentle simmer and stir in Parmesan cheese until melted and smooth.
Add baby spinach and stir until wilted, about 1-2 minutes.
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated in the sauce.
Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.