Start by boiling salted water for the pasta. Cook pasta according to the directions on the box. When the pasta is done toss it in the butter.

Saute the sliced chicken breast. (I cook my chicken breasts in the InstantPot for 10 minutes and slice them after they’ve rested and cooled) I use the oil from the jar of sundried tomatoes when I saute the chicken. It gives the chicken a little boost of flavor. You can saute in olive oil if you prefer. Just saute until the chicken is a nice golden brown.

When the chicken is done, remove from skillet and set aside.

Add a little bit of oil to the skillet and saute the diced onion and minced garlic.

When the onions are soft add the peppers. Saute for a couple of minutes, until the peppers are almost soft.

Now add the sundried tomatoes and Italian seasoning. Let the veggie mixture saute for another minute.

Next you are going to add the chicken broth to deglaze the skillet. Scrape up any browned bits along the bottom.

Add the cream and allow it to simmer for about two minutes.

Add the parmesan cheese and allow it to melt.

Turn off the heat and add in the baby spinach.

Add salt, garlic pepper and red pepper flakes to taste.

Finally you will add the chicken and buttered pasta to the sauce and combine.