Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Step 2: Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3: Season the sliced chicken with salt, black pepper, paprika, and Italian seasoning.
Step 4: Heat the olive oil and butter in a large skillet over medium heat.
Step 5: Add the chicken and cook for 5–6 minutes until golden brown and fully cooked. Remove and set aside.
Step 6: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 7: Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
Step 8: Pour in the heavy cream and bring to a gentle simmer.
Step 9: Add the Parmesan cheese and stir until the sauce becomes smooth and creamy.
Step 10: Add the fresh spinach and cook until wilted.
Step 11: Return the cooked chicken to the skillet and stir to coat in the sauce.
Step 12: Add the cooked pasta and toss until evenly combined. Use reserved pasta water if needed to loosen the sauce.
Step 13: Sprinkle with red pepper flakes and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to keep the sauce creamy.
Avoid overheating to prevent the chicken from drying out.
This pasta dish is best served fresh and warm for the richest flavor and texture.
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