In a large pot or deep skillet, heat the olive oil over medium-high heat.
Season the chicken strips with salt, pepper, garlic powder, and onion powder.
Add the chicken to the pot and cook for about 5–7 minutes, until the chicken is golden brown and cooked through. Once done, remove the chicken from the pot and set aside.
2. Make the Sauce:
In the same pot, reduce the heat to medium and add the butter. Allow it to melt, scraping up any browned bits from the bottom of the pot for added flavor.
Add the chicken broth and heavy cream. Stir well to combine.
Bring the mixture to a simmer, then add the sun-dried tomatoes, spinach, dried basil, and dried oregano. Stir until the spinach wilts and the sauce begins to thicken slightly.
3. Cook the Pasta:
Add the uncooked pasta to the pot, stirring to coat the pasta with the sauce. If needed, add a bit more broth or water to cover the pasta.
Cover the pot and cook according to the pasta’s package instructions (usually around 10-12 minutes), stirring occasionally, until the pasta is al dente and has absorbed most of the sauce.
4. Add the Chicken and Cheese:
Return the cooked chicken to the pot and stir to combine.
Add the Parmesan cheese and stir until it melts into the sauce, making it creamy and smooth.
If desired, sprinkle in the red pepper flakes for some heat.
5. Serve:
Once everything is well combined, remove the pot from the heat.
Garnish with freshly chopped parsley and serve immediately.
