A rich and comforting Italian pasta dish with sun-dried tomatoes, spinach, and tender chicken in a creamy garlic Parmesan sauce. Perfect for a weeknight dinner that feels like a special occasion.
Cook penne pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Season chicken slices with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and stir for 1 minute.
Reduce heat to medium. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
Add Parmesan cheese and stir until melted and sauce is smooth. Add spinach and cook until wilted, about 2 minutes.
Return chicken to the skillet. Add cooked pasta and toss everything together. Add reserved pasta water if needed to loosen the sauce.
Season with red pepper flakes, salt, and pepper. Garnish with fresh basil and extra Parmesan before serving.