1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and reserve 1/2 cup of pasta water.

2. Season the chicken breasts with salt, pepper, and Italian seasoning.

3. In a large skillet, heat olive oil and butter over medium heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.

4. In the same pan, sauté the minced garlic for 1 minute. Add sun-dried tomatoes and cook another minute.

5. Pour in the chicken broth to deglaze the pan, scraping up the browned bits.

6. Add heavy cream and bring to a simmer. Stir in the parmesan cheese and red pepper flakes. Cook until slightly thickened, about 3–5 minutes.

7. Add fresh spinach and let it wilt in the sauce.

8. Slice the rested chicken and return it to the pan. Let everything simmer together for a few minutes.

9. Toss in the cooked penne and coat in the sauce. Add a splash of pasta water if needed to adjust consistency.

10. Garnish with extra parmesan, red pepper flakes, and fresh basil before serving.