Tuscan Garlic Butter Chicken Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ¼ cup of the pasta water before draining, then set the pasta aside.

Season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Transfer the chicken to a plate.

Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute. Pour in the heavy cream and bring it to a gentle simmer. Add the Parmesan cheese and stir until melted into a smooth sauce. Fold in the fresh spinach and cook until just wilted.

Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until evenly coated in the creamy sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until it reaches your desired consistency. Garnish with fresh parsley and extra Parmesan cheese before serving