Creamy Tuscan Chicken Pasta

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz fettuccine
• 2 tbsp olive oil
• 4 clove garlic
• ½ cup sun-dried tomatoes
• 1½ cup heavy cream
• ¾ cup chicken broth
• ½ cup Parmesan cheese
• 5 oz fresh spinach
• ¾ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp fresh basil (optional)

Steps

1. Cook fettuccine according to package directions; drain and set aside, reserving 1/2 cup pasta water.
2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until golden brown and cooked through. Remove chicken, let rest, then slice or dice.
3. Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth. Bring to a simmer, then stir in Parmesan cheese, salt, pepper, and red pepper flakes (if using).
5. Add fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
6. Return cooked pasta and chicken to the skillet. Toss to coat. If sauce is too thick, add a splash of reserved pasta water.
7. Serve immediately, garnished with fresh basil if desired.