This delightful dish combines tender chicken, sun-dried tomatoes, vibrant spinach, and a luscious garlic butter sauce, creating a comforting meal that is both rich and satisfying.
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside. Toss the pasta with a little olive oil to prevent sticking.
While the pasta cooks, pat the chicken breasts dry with paper towels to help achieve a nice sear. Season both sides with Italian seasoning, salt, and pepper. Allow the chicken to rest for a few minutes for the seasonings to adhere better.
In a large skillet over medium heat, heat olive oil. Add the seasoned chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside to rest.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour in the heavy cream and chicken broth, stirring continuously. Bring to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.
Add the chopped sun-dried tomatoes and fresh spinach to the sauce. Stir until the spinach wilts and the mixture is well combined, about 2-3 minutes.
Slice the cooked chicken into strips. Add the drained pasta and sliced chicken to the skillet. Toss everything together to coat in the creamy sauce. Stir in the grated Parmesan cheese until melted and combined.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil if desired.
