1 lbs Penne or Linguine
2 tbsp Olive Oil
2 Chicken Breast
1 Onion, diced
8.5 oz jar Sundried Tomatoes
5 Garlic cloves, minced
3 tsp dried Italian Seasoning, divided
¾ cup chicken broth
½ cup Cooking Cream (35%)
¾ cup Parmesan Cheese, grated
2 cups Baby Spinach
Salt & Pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, keeping some of the pasta water, set aside.
While the pasta cooks, season the chicken with salt and pepper, and half the Italian seasoning. Heat a large skillet on medium high. Drizzle some oil in the pan, once heated, add the chicken breast to the pan. Cook until the chicken is browned on both sides and cooked through, about 7 minutes per side. Once cooked, set chicken aside.
Leftover cooked chicken is great for a recipe like this. It cuts down on cook time as the chicken is already cooked.
In the same pan, drizzle more oil and cook the onions for about 2-3 minutes, until fragrant. Add the garlic, sundried tomatoes, Italian seasoning and salt & pepper. Stir, and cook for about 1 minute. Deglaze the pan with the chicken broth to loosen and dissolve any sticky bits that are stuck to the bottom after cooking the chicken by scraping the bottom.
Add cream and bring to a simmer for about 2 minutes. Add the parmesan and cook until the sauce thickens. If it gets too thick, add some of the reserved pasta water. Once sauce is at the right consistency, add baby spinach and season with salt and pepper.
Slice the chicken into strips. Add chicken and pasta to the sauce, combine well and cook for 1 minute.
Serve and top with parmesan cheese.