Creamy Tuscan Chicken Pasta by Amorpoodie

Ingredients

• 450g (1 lb) chicken breast, cut into bite-sized pieces
• 350g (12 oz) penne or rigatoni pasta
• 1/2 cup sun-dried tomatoes, chopped
• 3 cup fresh baby spinach
• 3 cloves garlic, minced
• 1.5 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp italian seasoning
• 1/2 tsp salt (adjust to taste)

Instructions

1. Boil a large pot of salted water and cook pasta according to package directions until al dente, about 8-10 minutes.
2. Heat olive oil in a large skillet over medium-high heat and sear chicken pieces seasoned with salt and Italian seasoning until golden and cooked through, about 5-7 minutes.
3. Remove chicken from the skillet and set aside.
4. Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer over medium heat, about 2-3 minutes.
6. Stir in the sun-dried tomatoes, parmesan cheese, and spinach, cooking until the spinach wilts and the sauce thickens slightly, about 3 minutes.
7. Return the chicken to the skillet, toss to coat in the sauce, and fold in the cooked pasta until well combined.