¾cupParmesan cheesefinely grated, plus additional for topping
16ozpenne or other pasta cooked
Cook your pasta in a large pot of boiling water according to the package directions until al dente.
Pound out the chicken breasts to an even ½-¾ inch thickness using a kitchen mallet or heavy skillet then season with Italian seasoning, salt, and pepper.
Heat 1 tbsp of oil and the butter over medium high heat in a large pan then add the chicken. Cook on each side for 3 to 5 minutes until golden brown and cooked through then remove the chicken and set aside.
Add the remaining tablespoon of olive oil and reduce heat to medium. Cook the onion for 2 to 3 minutes until softened then add the garlic and sun dried tomatoes and cook for 1 minute, stirring frequently to avoid burning.
Stir in the cream and chicken broth and scrape up any brown bits from the pan then bring to a low simmer then gradually stir in the Parmesan cheese.
After the cheese has melted add the spinach and cook for another 2-3 minutes until the spinach has wilted and the sauce is thickened. While the sauce cooks slice the chicken.
Add the pasta and sliced chicken to the pan and stir to combine. Season to taste with additional salt and pepper then top with additional grated Parmesan cheese and serve immediately.