Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes

1. 1

   Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. 2

   Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.

3. 3

   In the same skillet, add garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.

4. 4

   Add heavy cream and bring to a simmer. Stir in parmesan cheese until melted and smooth.

5. 5

   Add spinach and cook until wilted. Return chicken to the pan and add cooked pasta. Toss everything together, adding reserved pasta water if needed to thin the sauce. Serve immediately.

Per serving