1: Cut chicken into small bite size pieces and generously season with salt, pepper, and Italian seasoning.
2: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3: Add chicken and cook, turning occasionally, until browned and remove to a plate to rest.
4: Add 1 tablespoon of butter to the hot pan and add sun-dried tomatoes; cook, stirring until softened, about 3 minutes.
5: Add garlic and cook another minute.
6: Pour in 3 cups of broth or stock.
7: Add crushed red pepper and salt.
8: Allow stock to come to a boil and add pasta (I prefer the mini bow ties) making sure it is submerged.
9: Stir often and continue cooking until pasta is al dente (about 10 minutes).
10: Reduce heat and add spinach and let it wilt.
11: Pour in heavy cream and add chicken back to the pan.
12: Stir until combined and add about 1 cup of Parmesan cheese.
13: Stir again and put lid on pan.
14: Turn off heat and let it set for a few minutes.
15: Serve immediately.
