1️⃣ Add a tablespoon of olive oil to a large deep skillet or pot. Heat the oil over medium-high heat, then add the chicken. Spread it into a single layer and season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate. 🍗

2️⃣ If needed, add additional oil to the pot. Add the shallots, sun-dried tomatoes, and garlic. Sauté for 2 minutes until fragrant. 🍅🧅🧄

3️⃣ Pour in the chicken broth and scrape up any brown bits from the bottom of the pot. Bring it to a boil. 🥣

4️⃣ Pour in the pasta and lower the heat to medium. Cook the pasta until it’s al dente, about 15-20 minutes, stirring often. 🍝

5️⃣ During the last minute of cooking, add in the spinach and stir until it’s wilted. 🥬

6️⃣ Stir in the cream cheese and Parmesan until they’re melted and fully incorporated. 🧀

7️⃣ Add the chicken back into the pot along with the milk. Stir everything until the sauce thickens and it’s heated through, about 3-5 minutes. Taste and adjust seasoning as needed. 🥛🍗

8️⃣ Remove the pasta from the heat and top it with fresh basil and extra Parmesan cheese before serving. 🌿🧀