Step by step

Method

4 steps

1. 1

   Cook 12 oz penne or rigatoni in well-salted water until al dente. Scoop out ½ cup pasta water, then drain — don't rinse.

2. 2

   Meanwhile, season 1 lb sliced chicken breast with salt, pepper, and 1 teaspoon Italian seasoning. Sear in 1 tablespoon oil over medium-high until cooked through and golden, 5–7 minutes; transfer to a plate. In the same pan, cook 3 minced garlic cloves and ½ cup chopped sun-dried tomatoes 1 minute until fragrant.

3. 3

   Pour in 2 cups chicken broth and 1 cup heavy cream; simmer 3–4 minutes. Stir in ¾ cup grated Parmesan until the sauce is smooth and slightly thickened.

4. 4

   Add 2 cups baby spinach, the drained pasta, and the chicken. Toss 1–2 minutes, loosening with pasta water until the sauce clings. Season and serve. You want creamy pasta coated in sun-dried tomato sauce with tender chicken — not a dry tangle or a watery cream puddle.