Ingredients

• 2 pounds boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, drained and roughly chopped
• 1 tablespoon Italian seasoning
• 1 cup heavy cream
• 2 cups milk
• 1 cup freshly grated Parmesan cheese
• 8 ounces uncooked penne or macaroni
• 3 cups baby spinach

Instructions

1. Brown the Chicken
   Season the chicken breasts evenly on both sides with salt and pepper. Heat the olive oil in a Dutch oven or large braiser over medium-high heat. Place the chicken in the pot and cook for 3–4 minutes per side, until golden and cooked through. Remove from the pot, cut into 1-inch pieces, and set aside.
2. Build the Flavor Base
   Lower the heat to medium and add the butter to the same pot. Once melted, stir in the garlic, sun-dried tomatoes, and Italian seasoning. Cook briefly, stirring, until fragrant.
3. Cook the Pasta and Sauce
   Pour in the heavy cream and milk, then add the Parmesan cheese and uncooked pasta. Stir well to combine. Let the mixture cook for about 10 minutes, stirring occasionally, until the pasta is tender.
4. Finish the Dish
   Return the chicken to the pot along with the spinach. Cook for 1–2 minutes more, just until the chicken is heated through and the spinach has wilted.
5. Serve
   Enjoy immediately while hot and creamy.

Tips & Storage Notes

• Feel free to add extra vegetables such as mushrooms, kale, butternut squash, or additional spinach to boost nutrition.
• Heavy cream can be replaced with coconut cream or a lighter cream or milk, though the sauce will be thinner if using only milk.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• This dish can be frozen for up to 6 months. Keep in mind that pasta will soften slightly after freezing and reheating.
• Thaw overnight in the refrigerator before reheating. If the sauce separates, gentle reheating with stirring will restore its texture.