Tuscan Chicken Pasta

Ingredients

8 oz fettuccine or penne pasta
2 tablespoons olive oil
2 chicken breasts, grilled or pan-seared and sliced
3 cloves garlic, minced
½ cup sun-dried tomatoes, sliced
2 cups fresh spinach
1 cup heavy cream (or half-and-half for lighter sauce)
½ cup grated parmesan cheese
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Optional: red pepper flakes for a little heat

Directions

Cook the pasta:
Boil salted water and cook pasta until al dente. Drain, saving about ½ cup of the pasta water, and set aside.
Cook the chicken:
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook 4–5 minutes per side until golden and cooked through. Slice and set aside.
Build the sauce:
In the same skillet, add a touch more olive oil if needed. Sauté garlic for 30 seconds, then stir in sun-dried tomatoes. Add the cream and bring to a gentle simmer. Whisk in parmesan until melted and smooth.
Add the greens and pasta:
Stir in spinach and let it wilt slightly. Toss in the pasta, adding reserved pasta water a little at a time until the sauce coats every strand.
Finish and serve:
Add sliced chicken back to the pan. Toss everything together until warm and creamy. Garnish with more parmesan and a sprinkle of red pepper flakes.

Jazzy Tip: Try swapping the chicken for shrimp or roasted veggies for a pescatarian or vegetarian twist. Serve it with garlic bread and a squeeze of lemon to make the flavors pop.