1-First, season the 2 pounds of boneless, skinless chicken breasts with ½ teaspoon salt and ½ teaspoon freshly ground pepper on both sides. This step adds a basic but essential taste that ties everything together.

2-Next, heat 2 tablespoons of olive oil in a Dutch oven or braiser over medium-high heat. Cook the chicken for 3-4 minutes per side until it’s browned, then remove it and cut into 1-inch pieces. Set it aside for now to keep that juicy texture.

3-Then, melt 2 tablespoons of unsalted butter in the same pot over medium heat. Add 3 cloves of minced garlic, 1 cup of sun-dried tomatoes, and 1 tablespoon of Italian seasoning. Sauté until everything smells amazing and the flavors blend well.

4-After that, stir in 1 cup of heavy cream, 2 cups of milk, 1 cup of freshly grated Parmesan cheese, and 8 ounces of uncooked penne or macaroni. Let it cook for about 10 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens up.

5-Finally, return the chicken to the pot along with 3 cups of baby spinach. Cook for 1-2 minutes more until the chicken is warm and the spinach wilts nicely. For more chicken pasta ideas, try our recipe for creamy cheesy baked macaroni to mix things up.