Step 1

Cook the pasta according to package directions. Drain and set aside.

Step 2

Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.

Step 3

Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and sauté for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes – that’s okay.

Step 4

Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.

Step 5

Stir in the cooked pasta and spinach – the spinach will start to cook down almost immediately. If needed, add in the chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.