Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside. Pro tip: Slightly undercook the pasta by 1-2 minutes since it will continue cooking in the sauce.

Step 2: Season and Prepare the Chicken
While the pasta cooks, cut the chicken breast into bite-sized pieces (about 1-inch cubes). Pat them dry with paper towels—this is crucial for getting a good sear! Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning, tossing to coat evenly.

Step 3: Sear the Chicken
Heat a large, deep skillet over medium-high heat. Add 2 tablespoons of oil from the sun-dried tomatoes (this adds amazing flavor!). Once hot and shimmering, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes on the first side without moving them—you want a beautiful golden-brown sear. Flip and cook another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove chicken to a plate and set aside.

Step 4: Build the Flavor Base
In the same skillet (don’t wipe it out—all those browned bits are pure flavor!), reduce heat to medium. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. Add the chopped sun-dried tomatoes and sauté for another minute, allowing them to release their oils and intensify in flavor.

Step 5: Create the Creamy Sauce
Pour in the chicken broth, scraping up all the delicious browned bits from the bottom of the pan with a wooden spoon (this is called deglazing and adds incredible depth). Let it simmer for 2-3 minutes. Add the heavy cream, Italian seasoning, and red pepper flakes if using. Stir well and bring to a gentle simmer. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly.

Step 6: Add Cheese and Spinach
Reduce heat to medium-low. Stir in the freshly grated Parmesan cheese, stirring constantly until it melts smoothly into the sauce. If using spinach, add it now and stir until wilted (about 1-2 minutes). Taste and adjust seasoning with salt and pepper—sun-dried tomatoes are salty, so you may not need much additional salt.

Step 7: Combine Everything
Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until the pasta is completely coated in the creamy sauce. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. The pasta should be glossy and well-coated but not swimming in sauce.

Step 8: Final Touches and Serve
Remove from heat and let sit for 2-3 minutes—the sauce will thicken slightly as it cools. Garnish with fresh chopped basil or parsley and additional Parmesan cheese. Serve immediately while hot and creamy!