Creamy Tuscan Chicken Pasta

Bring a large pot of Water (6 cups) , add salt and bring to a boil. Add the Rigatoni (1 lb) and cook until al dente according to the package instructions about 10-12 minutes.

Meanwhile, season Chicken (2 lb) with Salt (as needed) and Ground Black Pepper (as needed) .

Heat the Unsalted Butter (2 Tbsp) in a large pan. Once melted, cook the chicken over medium-high heat for about 4-5 minutes.

Reduce the heat to medium heat. Then add Garlic (2 cloves) , Sun-Dried Tomatoes in Olive Oil (2 cups) , Italian Seasoning (1 Tbsp) , Ground Nutmeg (1 pinch) , and Crushed Red Pepper Flakes (2 tsp) . Add the Heavy Cream (3 cups) and let it come to a simmer for 1-2 minutes.

Drain the pasta and add the cooked pasta to the pan along with the Fresh Baby Spinach (3 cups) and let the spinach wilt for about 2-3 minutes.

Remove from heat and add Grated Parmesan Cheese (1/2 cup) and more salt and pepper if needed.

Serve with Fresh Parsley (1 Tbsp) if desired.