Creamy Tuscan Chicken and Spinach Pasta

Cook pasta according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.

While pasta cooks, pat the chicken breast dry and season generously with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken breast for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside to rest, then slice into thin strips or cubes.

In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

Add the fresh spinach to the sauce and cook until it wilts, about 1-2 minutes.

Return the cooked pasta and sliced chicken to the skillet. Toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with extra Parmesan cheese if desired.