📋 Instructions

1. 1Boil the pasta — Bring a large pot of well-salted water to a rolling boil at 212 F (100 C) and cook the penne 1 minute shy of the package time, about 9 minutes for al dente. Scoop out 1 cup of pasta water, then drain.
2. 2Season the chicken — Pat the cutlets dry and season both sides with 1 teaspoon of the salt and the pepper. Let them sit 10 minutes at room temperature so the salt sinks in.
3. 3Sear until golden — Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 350 F (175 C). Sear the chicken 5 to 6 minutes per side until deep golden brown and the center reads 165 F (74 C) on a thermometer. Move to a plate.
4. 4Soften the garlic and tomatoes — Lower the heat to medium, melt the butter, and cook the garlic and sun-dried tomatoes for 60 to 90 seconds until fragrant and the garlic is pale gold, not brown. Scrape up the browned bits as you stir.
5. 5Build the cream sauce — Pour in the broth and simmer 2 minutes at 200 F (93 C) until slightly reduced, then stir in the cream and the remaining 1/2 teaspoon salt. Simmer gently 3 to 4 minutes until the edges bubble and the sauce coats a spoon.
6. 6Melt in the Parmesan — Pull the pan off the heat and whisk in the Parmesan until the sauce is smooth and glossy, about 30 seconds. Taste and adjust salt now.
7. 7Wilt the spinach and toss — Return the pan to low heat, add the spinach, and stir 1 to 2 minutes until just wilted and bright green. Add the pasta and toss, splashing in pasta water a tablespoon at a time until the sauce clings to every noodle.
8. 8Slice and serve — Slice the chicken against the grain into strips and nestle it on top with any resting juices. Serve right away with extra Parmesan.