Classic Creamy Tuscan Chicken Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water, then drain and set aside. Season the sliced chicken breast with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add butter to the same skillet. Add minced garlic and cook for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute to release their flavor. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to combine all the flavorful bits. Add Italian seasoning and red pepper flakes if using. Simmer the sauce gently for 3–5 minutes until it begins to slightly thicken.

Add Parmesan cheese to the sauce and stir until melted and smooth. Return the cooked chicken to the skillet, then add the spinach. Cook for 1–2 minutes until the spinach wilts. Add the cooked pasta and toss everything together until the noodles are fully coated in the creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water until you reach your preferred consistency.

Taste the pasta and adjust seasoning with additional salt and black pepper if needed. Remove from heat and garnish with fresh basil and extra Parmesan cheese. Serve warm with your favorite side salad, roasted vegetables, or garlic bread.