1. Heat the olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes on each side, or until golden and cooked through. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach wilts.
6. Slice the cooked chicken breasts and return to the skillet with the cooked pasta. Toss everything together to coat in the creamy sauce.
7. Serve hot, with additional Parmesan cheese if desired.
Variations & Tips
For a lighter version, you can use half-and-half instead of heavy cream. If you prefer a vegetarian option, substitute the chicken with sliced mushrooms or zucchini. Feel free to swap fettuccine with whole wheat or gluten-free pasta. And if you want an extra depth of flavor, add a splash of white wine when sautéing the garlic.
