Creamy Spinach Chicken Tomato Pasta

1Cook the penne pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning (1 teaspoon). Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

3In the same skillet, add the minced garlic (3 cloves) and sauté for about 1 minute until fragrant. Add the cherry tomatoes (1 cup) and cook for another 2-3 minutes until they start to soften.

4Stir in the fresh spinach (2 cups) and cook until wilted, about 2 minutes. Then, pour in the heavy cream (1 cup) and bring to a gentle simmer. Stir in the grated Parmesan cheese (½ cup) until melted and the sauce is creamy. Season with additional salt and pepper to taste.

5Add the cooked penne pasta (8 oz) to the skillet and toss to combine, ensuring the pasta is well coated with the sauce. Finally, add the sliced chicken on top and gently mix everything together.

6Serve hot, garnished with fresh basil leaves.