Creamy one-pot Tuscan-style pasta with chicken, spinach, sun-dried tomatoes, and Parmesan.

2 pounds boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

1 tablespoon Italian seasoning

1 cup heavy cream

2 cups milk

1 cup grated Parmesan cheese

8 ounces uncooked penne or elbow macaroni

3 cups baby spinach

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1. Season and sear chicken until browned, then remove and chop.

2. Sauté butter, garlic, sun-dried tomatoes, and seasoning.

3. Add cream, milk, Parmesan, and pasta; simmer until al dente.

4. Return chicken, add spinach, and cook until wilted.

5. Serve warm.

Use short pasta shapes for best texture. Add milk when reheating to loosen the sauce.