Preparation

• Bring 2 quarts of water to a rolling boil in a large pot and add 1 1/2 teaspoons of kosher salt.
• Add the dried penne and cook according to the package instructions, typically around 10 to 12 minutes. Drain the pasta, reserving about 1 cup of the cooking liquid.
• Cut the chicken breast into roughly 1-inch cubes. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
• In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the seasoned chicken cubes and cook for about 2 to 3 minutes on each side, until golden brown. Transfer the chicken to a bowl.
• In the same skillet, lower heat slightly and add 1 tablespoon of olive oil and minced garlic. Sauté until fragrant, about 30 seconds.
• Pour in the heavy whipping cream and add the remaining salt and pepper. Bring to a gentle simmer for 3 to 5 minutes, allowing it to thicken.
• Stir in the baby spinach and sundried tomatoes, cooking until the spinach wilts, about 1 minute.
• Turn off heat and mix in the grated parmesan cheese and nutmeg, stirring until cheese melts. Adjust sauce consistency with reserved pasta water if necessary.
• Toss the cooked penne pasta and golden chicken into the sauce until well-coated.
• Garnish with sliced basil before serving warm.