Creamy Tuscan Chicken Penne

• Chicken breast(500 g)
• Penne(320 g)
• Olive oil(1 tbsp)
• Butter(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Sun-dried tomatoes(90 g)
• Spinach(120 g)
• Heavy cream(250 ml)
• Chicken Broth(180 ml)
• Parmesan(60 g)
• Italian Seasoning(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Chili flakes(¼ tsp)optional
• Fresh basil(10 g)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, cut {Chicken breast} into irregular bite-size pieces, finely chop {Onion}, mince {Garlic}, and roughly chop {Sun-dried tomatoes}.

   ~10 min

2. 2

   Add {Penne} to the boiling water and cook until just al dente. Reserve about 120ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} and {Butter} in a large skillet over medium-high heat. Add the chicken with {Salt}, {Black pepper}, and {Italian Seasoning}, then cook until lightly golden and nearly cooked through. Stir in {Onion}, {Garlic}, {Sun-dried tomatoes}, and {Chili flakes}.

   ~6 min

4. 4

   Pour in {Chicken Stock} and {Heavy cream}. Simmer until slightly thickened, then stir in {Parmesan} and {Spinach} until the cheese melts and the spinach wilts into the sauce.

   ~4 min

5. 5

   Add the drained penne to the skillet and toss until every piece is coated in sauce. Loosen with a splash of reserved pasta water if needed, then serve topped with {Fresh basil}.

   ~0 min