1. Bring a large pot of salted water to a boil and cook pasta until al dente reserving ½ cup pasta water before draining

2. Heat olive oil in a skillet over medium heat season chicken with salt pepper and Italian seasoning and sear 4–5 minutes per side until cooked through then remove and slice

3. Add onion to the same skillet and sauté until translucent then stir in garlic cooking until fragrant

4. Add sun-dried tomatoes and cook briefly then whisk in chicken broth and half-and-half

5. Stir in Parmesan cheese and lemon juice until sauce thickens

6. Fold in spinach allowing it to wilt then return chicken and pasta to the pan tossing to combine adding reserved pasta water as needed

7. Adjust seasoning with salt pepper or red pepper flakes and garnish with fresh basil before serving