Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.

While the pasta cooks, slice the chicken breasts into bite-sized pieces. Season them generously with salt, pepper, and Italian seasoning.

In a large skillet, heat the olive oil and butter over medium-high heat. Add the seasoned chicken pieces and sear them until golden brown and fully cooked, about 7-8 minutes. Once done, remove the chicken from the pan and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Then, add the chopped sun-dried tomatoes and cook for another minute.

Pour in the heavy cream, stirring well to combine. Bring the mixture to a light simmer, and gradually stir in the grated parmesan cheese.

Return the cooked chicken to the skillet, and add the fresh spinach. Stir until the spinach has wilted beautifully into the sauce.

Gently fold the drained penne pasta into the skillet, ensuring every piece is coated in the sauce. Adjust seasoning if necessary.

Serve your Marry Me Chicken Pasta immediately, garnished with fresh basil or extra parmesan cheese.