1-First Step: Prepare your mise en place Chop 1.5 lbs chicken into bite-sized pieces and pat dry. Mince 4 garlic cloves. Drain and chop 1 cup sun-dried tomatoes. Measure out 2 cups spinach, 1.5 cups heavy cream, 1 cup Parmesan, and 1 tsp Italian seasoning. Boil 12 oz penne pasta in salted water per package (about 10-12 minutes); drain and set aside. This setup keeps things smooth, especially for beginners or busy parents.

2-Second Step: Sear the chicken Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and half the Italian seasoning. Add to skillet and cook 5-7 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F). Remove chicken if needed to prevent overcrowding, but for one pot pasta fans, keep it in. This step builds flavor through browning.

3-Third Step: Build the sauce base Lower heat to medium. Add minced garlic and remaining Italian seasoning; stir 1 minute until fragrant. Toss in chopped sun-dried tomatoes; cook 2 minutes to soften and release oils. For dietary tweaks, add veggies like zucchini here for extra nutrition. Stir in 2 cups spinach; it wilts in 1 minute, adding freshness without sogginess.

4-Fourth Step: Create the creamy sauce Pour in 1.5 cups heavy cream and 1 cup grated Parmesan. Stir constantly over medium-low heat for 4-5 minutes until sauce thickens and cheese melts smoothly. Season with salt, pepper, and optional red pepper flakes. Taste and adjust; for lighter versions, use half-and-half. The sauce should coat a spoon nicely, perfect for clinging to pasta.

5-Fifth Step: Combine and finish Add drained pasta and cooked chicken back to skillet. Toss gently 2-3 minutes over low heat to coat evenly. For true one pot style, you could add uncooked pasta here with extra 2 cups broth to simmer together, but separate cooking ensures al dente bite. Garnish with fresh basil and extra Parmesan. Serve hot for best creaminess.