Creamy Tuscan Chicken Pasta

Steps

1. Lay 2 pounds of chicken tenders on a flat surface and season generously with salt and pepper on both sides.
2. Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Gently place the seasoned chicken tenders into the hot oil and cook for about three minutes per side until fully cooked through.
3. Transfer the cooked chicken to a plate, let it cool down, then cut it into tiny pieces and set aside.
4. Drain all the oil from the 8-ounce jar of sun-dried tomatoes in oil, compressing them with a fork to squeeze out extra oil.
5. Bring the same skillet over medium-high heat and add two tablespoons of unsalted butter. Swirl it around, then add minced garlic cloves along with the drained sun-dried tomatoes.
6. Sauté for about one minute until the tomatoes soften.
7. Add 3 packed cups of baby spinach to the skillet and gently mix until wilted.
8. Pour in 3 cups of heavy cream, 1/2 a teaspoon of salt, 1/8 of a teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Gently stir around until the sauce comes to a simmer.
9. Turn off the heat and slowly mix in 1/2 cup of grated parmesan cheese until melted.
10. Cook 1/2 pound of penne pasta according to package directions, then drain it well.
11. Add the cooked penne pasta and the cut-up chicken into the sauce. Mix everything together so that all pieces are coated in the creamy sauce.