Instructions
Step 1 Cook penne pasta according to package instructions, then drain and set aside.
/nStep 2 Season chicken with salt, pepper, Italian seasoning, and dried basil.
/nStep 3 Heat olive oil in a skillet over medium-high heat.
/nStep 4 Add chicken and cook until golden brown and fully cooked, then remove and slice.
/nStep 5 In the same skillet, melt butter and sauté garlic until fragrant.
/nStep 6 Add heavy cream and milk, stirring until warmed through.
/nStep 7 Stir in Parmesan and mozzarella cheese until melted and smooth.
/nStep 8 Add sun-dried tomatoes and spinach, cooking until spinach wilts.
/nStep 9 Toss cooked penne in the sauce until fully coated.
/nStep 10 Serve sliced chicken over or alongside the pasta.
/nStep 11 Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the sauce’s creamy consistency.
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