• 1/2 cup sliced oil-packed sun-dried tomatoes, reserve 2 TBS oil
• 1 pound boneless, skinless chicken breasts or thighs, cubed
• Salt and black pepper
• 4 teaspoons Italian seasoning – divided use
• 2 tablespoons salted butter
• 2 tsp chopped garlic
• 6 oz. penne or elbows
• 12 oz. water
• 1/2 cup heavy cream
• 2 ounces cream cheese
• 2 cups chopped baby spinach
• 1/2 cup grated parmesan cheese
• 2 TBS fresh chopped basil

In a large pot set over medium-high heat, cook the oil from the sun-dried tomato jar with the chicken and 2 teaspoons of Italian seasoning. Cook for 5 minutes until the chicken is cooked through. Scoop the chicken out of the pot, set aside.

Add the butter, garlic, and 2 teaspoons of Italian seasoning. Cook until fragrant, about 2 minutes. Add the pasta and 1 cup of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, and parmesan. Mix until creamy.

Slide the chicken into the pasta, add the spinach, and sun-dried tomatoes, and gently mix. Remove from the heat and stir in the basil. Serve the pasta immediately with fresh parmesan and basil.