Instructions

• Drain the sun-dried tomatoes, reserving the oil from the jar. Remove the tomatoes and slice if desired; set them aside.
• In a bowl, combine the cubed chicken with 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp paprika, 1/4 tsp red pepper flakes, and 1/4 tsp ground black pepper. Toss to coat evenly.
• Heat a large skillet over medium-high heat and add the reserved sun-dried tomato oil. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through (about 6–8 minutes).
• Sprinkle 1/4 cup grated Parmesan cheese over the cooked chicken in the skillet, toss briefly to combine, then transfer the chicken to a plate and set aside.
• Reduce heat to medium. Add 2 tbsp butter to the same skillet. When the butter has melted, add 1/4 cup diced onion and 1 tbsp minced garlic and cook until the onion is tender and translucent, about 5 minutes.
• Stir in the remaining 1 tsp Italian seasoning.
• Pour in 2 cups water and 1 cup heavy whipping cream, then add 8 oz uncooked pasta. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook, stirring frequently to prevent sticking, until the pasta is tender and the sauce has thickened, about 8–12 minutes.
• Stir in 1 cup fresh spinach leaves, the reserved sliced sun-dried tomatoes, and the cooked chicken. Cook just until the spinach is wilted and the chicken is heated through, about 2–3 minutes.
• Remove from heat and top with 1/4 cup shredded Parmesan cheese. Serve immediately.