Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Instructions

1. 1
   Cook penne pasta in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
2. 2
   Heat 1 tbsp olive oil in a large skillet over medium-high. Season chicken with salt and pepper. Sear chicken cutlets for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
3. 3
   Add remaining 1 tbsp olive oil to skillet. Sauté minced garlic for 30 seconds, then stir in sun-dried tomatoes for 1 minute.
4. 4
   Add heavy cream and chicken broth to skillet. Bring to a simmer, then stir in Asiago cheese and red pepper flakes. Simmer until sauce slightly thickens, 2-3 minutes. Season with salt and pepper.
5. 5
   Add cooked pasta, sliced chicken, and spinach to the sauce. Toss until spinach wilts and everything is coated. Add reserved pasta water as needed to adjust sauce consistency.
6. 6
   Remove from heat. Garnish with basil or parsley and extra Asiago cheese. Serve hot.