Sun-Kissed Tuscan Chicken Pasta with Creamy Parmesan Sauce

Cut chicken thighs into bite-sized pieces. Season generously with salt and black pepper.

💡 Tip: Trimming excess fat from the chicken thighs before cutting can lead to a cleaner sear.

Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant.

Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally. Stir in Italian seasoning and red pepper flakes.

Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Let it simmer for 2-3 minutes until slightly thickened.

Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

Taste and adjust seasoning with salt and pepper if needed. Serve immediately.