👩🍳 Instructions
1
Bring a large pot of salted water to a rolling boil. Cook the pasta 1-2 minutes less than package instructions for al dente. Reserve 1 cup pasta water, drain pasta, and set aside.
2
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear the chicken in batches until golden and cooked through, about 4-5 minutes per batch. Transfer to a plate and tent with foil.
3
Lower heat to medium. Add remaining olive oil and butter to the skillet. Sauté shallot until translucent, about 2 minutes. Add garlic and sun-dried tomatoes and cook 1 minute until fragrant.
4
Pour in chicken broth and deglaze the pan, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer. Add Italian seasoning and 1/2 cup reserved pasta water.
5
Stir in grated Parmesan until smooth. Add spinach and cooked chicken, folding until spinach wilts and chicken is warmed through. Squeeze in lemon juice and adjust seasoning.
6
Fold in drained pasta, tossing to coat. Add reserved pasta water as needed to achieve a glossy, clingy sauce. Serve with extra Parmesan and fresh herbs.
