Ashley | Baker By Nature

Bring a large pot of water to a boil so it’s ready for the pasta.  
Melt the butter in a large deep skillet over medium-high heat. While the pan heats up, place the chicken in a large bowl and toss with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Once the skillet is hot, add the seasoned chicken and cook, stirring occasionally, until the chicken is golden on all sides, about 3 to 5 minutes. Transfer to a clean plate and set aside until needed.
In the same skillet, add olive oil, crushed red pepper, and onion and cook, stirring occasionally, until the onions have softened, about 5 minutes. 
Stir in the garlic and cook, stirring frequently, for 1 minute, or until fragrant. Do not let the garlic brown.
Add in the tomato paste, chicken broth, and white wine and, using a wooden spoon, mix thoroughly, breaking up the tomato paste until a smooth sauce has formed. 

Add a teaspoon of salt into the boiling water, then add the pasta. Cook until just al dente, about 6 to 8 minutes. Drain well, reserving 1 and 1/2 cups of the pasta water.

Reduce heat to low and stir in the heavy cream, sun-dried tomatoes, parmesan cheese, basil, and brown sugar, and cook, stirring frequently, for 2 more minutes. Stir in the spinach and cook just until wilted, about 2 minutes. 

Add the chicken and pasta to the skillet and stir well to coat. Cook for another minute or two, or until the noodles are nicely coated in the sauce and the chicken has had a chance to heat up.


Slowly drizzle in the reserved pasta water, stirring as you add it. Continue adding water, a little bit at a time, until you've reached your desired sauce consistency. More water = more sauce. Less water = dried sauce.
How to make sun-dried tomato pasta
Remove from heat. Taste and season with additional salt and pepper as needed. Scoop into bowls and serve at once!