Creamy Tuscan Chicken Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium-high heat.

3. 3

   Season chicken breasts with salt, black pepper, onion powder, dried basil, and dried oregano.

4. 4

   Add chicken to the skillet and cook for 6-8 minutes on each side, or until fully cooked and golden brown. Remove chicken from the skillet and let it rest.

5. 5

   In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

6. 6

   Pour in chicken broth and bring to a simmer. Allow it to reduce slightly, about 3 minutes.

7. 7

   Reduce the heat to low and stir in the heavy cream and grated parmesan cheese. Stir until cheese is melted and the sauce is smooth.

8. 8

   Slice the cooked chicken breasts and add them back into the skillet along with the baby spinach. Cook until spinach is wilted, about 2 minutes.

9. 9

   Add the cooked penne pasta to the skillet and toss everything together until well coated.

10. 10

    Adjust seasoning with salt and black pepper to taste. Serve immediately.