Step 1

Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.

Step 2

Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.

Step 3

Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.

Step 4

Add the chicken broth. Slowly stir in the half and half. Add the sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.

Step 5

Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.

Step 6

Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve!