Marry Me Chicken Pasta

In a shallow bowl, combine flour, paprika, 1 tsp Italian seasoning, garlic powder, onion powder, salt, and black pepper.

Dredge the chicken breasts in the seasoned flour, shaking off any excess.

In a large skillet over medium-high heat, add olive oil. Pan-fry the chicken for about 3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the spinach to the skillet and cook until it wilts.

Stir in the sun-dried tomatoes.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly.

Reduce the heat and stir in the heavy cream and grated Parmesan cheese.

Season the sauce with additional Italian seasoning, paprika, and red pepper flakes if using. Stir until the sauce is smooth and slightly thickened.

Return the cooked chicken to the skillet, nestling it into the sauce to warm through.

Serve the chicken and creamy sauce over cooked pasta. Garnish with additional Parmesan cheese if desired.