Prep the Ingredients:

• Chop the onion, mince the garlic, and cut the chicken into bite-sized pieces.
• Measure out all ingredients and set them up for easy access.

Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente (typically 10–12 minutes).
• Drain the pasta and set aside.

Sear the Chicken:

• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken, season with salt and pepper, and cook for about 5–7 minutes until golden brown and fully cooked.
• Remove the chicken and keep warm.

Prepare the Sauce:

• In the same skillet, sauté the chopped onion for 2–3 minutes until softened.
• Add garlic and cook for an additional minute.
• Pour in heavy cream and chicken broth; stir well.
• Mix in the Parmesan cheese and sun-dried tomatoes. Let the sauce simmer for about 5 minutes until it begins to thicken.
• (If the sauce is too thin, let it simmer a few extra minutes or add a bit more Parmesan.)

Combine and Serve:

• Return the chicken to the skillet and mix into the sauce.
• Add the drained pasta and toss gently until well combined.
• If using, stir in fresh spinach and let it wilt for 1–2 minutes.
• Taste and adjust seasoning as needed before serving.