Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente.

Drain and set aside, reserving ½ cup pasta water.

2. Cook the Chicken

Heat olive oil in a large skillet over medium heat.

Season chicken slices with salt, pepper, and Italian seasoning.

Cook until golden and cooked through (about 5–6 minutes). Remove and set aside.

3. Make the Sauce

In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.

Pour in heavy cream and chicken broth, stirring well.

Let simmer for 3–4 minutes until slightly thickened.

Stir in Parmesan cheese until smooth.

4. Combine Everything

Add cooked chicken, spinach, and pasta to the sauce.

Toss to combine, adding reserved pasta water a little at a time if sauce needs loosening.

Cook another 2 minutes until spinach wilts and everything is heated through.

5. Serve & Garnish

Plate the creamy Tuscan chicken pasta.

Garnish with fresh basil or parsley and extra Parmesan if desired.

Tips & Variations

Sun-Dried Tomatoes: Use oil-packed for a richer flavor.

Lighter Version: Substitute cream with half-and-half or coconut milk.

Add Heat: Sprinkle crushed red pepper flakes for a subtle kick.

Protein Swap: Try shrimp or tofu instead of chicken for a different twist.