Creamy Tuscan Chicken Pasta

 Creamy Tuscan Chicken Pasta

2 tbsp olive oil

2 tbsp butter 

2 lb boneless skinless chicken breasts or thighs 

1/2 tsp salt

1/8 tsp pepper 

1 tsp Italian seasoning 

2 garlic cloves, minced

3 cups baby spinach 

8 oz sun-dried tomatoes in oil, drained 

3 cups heavy cream 

1/2. cup Parmesan cheese, grated 

1/2 lb penne pasta 

Season chicken on both sides with salt and pepper. Add oil to a large skillet and heat over medium heat. Add chicken and saute until cooked through to an internal temperature of 180 degrees, turning halfway through. Remove from skillet to a cutting board, allow to cool and then cut into cubes.

In a medium pot, cook pasta according to directions. Drain and set aside. 

Add butter, garlic, sun dried tomatoes and spinach to the skillet and sauté until the spinach is wilted. Add cream and bring to a simmer.  Add salt, pepper, Italian seasoning & Parmesan cheese and stir until well combined. Add cooked pasta & chicken, stir well to coat and heat through. 

Transfer to a platter and serve.