Cooking Instructions

• Season the cubed chicken with 1 teaspoon of Italian seasoning, salt, paprika, red pepper flakes, and black pepper.
• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
• In the same skillet, add the diced onion and cook for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 1 minute until fragrant.
• Add the sundried tomatoes (including some of the oil) to the skillet with the onions and garlic. Stir to combine and let the flavors meld for about 2 minutes.
• In a separate pot, bring 2 cups of water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Drain and set aside.
• Pour in the heavy whipping cream into the skillet with the sautéed vegetables and sundried tomatoes. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly.
• Return the cooked chicken to the skillet, along with the drained pasta and fresh spinach leaves. Toss everything together until well coated in the creamy sauce.
• Stir in the grated Parmesan cheese until melted and combined. Taste and adjust the seasoning if necessary.
• Serve hot, garnished with the shredded Parmesan cheese and fresh spinach leaves if desired.