Step 1

Bring a large pot of water to a boil. Add a generous sprinkle of salt and then boil pasta according to package directions for al dente. Drain and set aside.

Step 2

Heat a large and deep skillet over MED HIGH heat. Once hot, add olive oil and chicken pieces. Add 1 tsp of the Italian seasoning, salt, and pepper and stir to combine.

Step 3

Cook chicken, stirring occasionally, for 5-7 minutes, or until chicken is golden brown and cooked through. Remove chicken to a plate and cover loosely with foil so it’ll stay hot.

Step 4

To the same skillet, add the dry white wine and simmer for a few minutes, until the wine is reduced by at least half, scraping the bottom of the skillet with a wooden spoon to release any browned bits from cooking the chicken.

Step 5

Add butter, and once melted, add sun-dried tomatoes and garlic. Cook for about 30 seconds or so, until fragrant.

Step 6

Sprinkle in the all purpose flour and whisk to combine.

Step 7

Pour in the chicken broth, whisking as you pour, then pour in the heavy cream.

Step 8

Add the last 1 tsp of dried Italian seasoning, paprika, onion powder, garlic powder, and parmesan cheese. Whisk to combine well.

Step 9

Stir and simmer a bit, until thickened enough to coat the back of a wooden spoon.

Step 10

Add in cooked chicken (along with any juices that have accumulated on the plate), cooked pasta, and spinach. Stir to combine and cook, stirring often, about a minute, or until the spinach has wilted.

Step 11

Serve hot, with desired garnishes.