Creamy Chicken and Sun

In a large skillet over medium-high heat, melt butter with 1 tablespoon of olive oil.

Add seasoned chicken breasts and cook until golden brown and cooked through. Remove from the pan and set aside.

To the same pan, add the remaining olive oil and the diced shallots. Sauté until softened, about 2-3 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for one minute.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Add the uncooked farfalle pasta and stir to combine. Bring to a simmer, then cover and cook until the pasta is al dente, about 10-12 minutes.

Uncover and stir in the heavy cream until combined.

Add the grated Parmesan cheese, chopped sun-dried tomatoes, and fresh spinach. Stir until the cheese is melted and the spinach has wilted.

Chop the cooked chicken and add it back to the pan along with the chopped fresh basil.

Stir everything together until well combined and heated through.

Serve immediately, garnished with additional grated Parmesan cheese if desired.