Step 1

Cook the Pasta - In a large pot, bring the water to a boil. Add 1 ½ teaspoon salt and stir to dissolve. Add the pasta and cook until al dente, about 10 to 12 minutes, or according to the manufacturer's directions. Drain, reserving 1 cup of the starchy liquid to make the cream sauce.

Step 2

Prepare the Chicken - Cut the chicken breast into about 1-inch cubes. Season with 1 teaspoon salt and ¼ teaspoon pepper.

Step 3

Cook the Chicken - Set a large skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken in a single layer, and cook without moving until the surface is golden brown, about 2 to 3 minutes per side. Transfer to a clean bowl.

Step 4

Saute the Garlic - Using the same skillet to cook the chicken, adjust the burner to low heat. Add 1 tablespoon olive oil and minced garlic, and saute until fragrant, 30 seconds.

Step 5

Reduce the Cream - Stir in the heavy cream, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine. Bring to a simmer over medium heat. Frequently scrape the sides and bottom of the pan to ensure it does not curdle. Reduce the sauce until it just starts to thicken and lightly coats the back of a spoon, about 3 to 5 minutes.

Step 6

Cook the Spinach - Stir in the spinach and sundried tomatoes. Cook until the spinach is wilted, about 1 minute.

Step 7

Finish the Sauce - Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add some reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency. Season with salt and pepper to taste.

Step 8

Toss the Pasta - Add the pasta and chicken to the sauce, and stir to combine.

Step 9

To Serve - Garnish with sliced basil and serve warm.