Cook the Chicken

1. Heat Oil: In a large skillet over medium heat, add 1 tablespoon of olive oil.
2. Sauté Chicken: Add the chicken pieces, season with salt and black pepper, and cook for 5-7 minutes until golden and cooked through. Remove and set aside.

Cook the Pasta

3. Boil Water: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Prepare the Sauce

4. Sauté Garlic: In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant.
5. Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Asiago cheese and continue stirring until melted and smooth.
6. Incorporate Tomatoes and Spinach: Add the sun-dried tomatoes and spinach. Cook until the spinach is wilted, about 2 minutes.
7. Combine Chicken and Pasta: Return the cooked chicken to the skillet and add the pasta. Toss everything together, adding reserved pasta water as needed to reach your desired consistency.

Finish and Serve

8. Season and Serve: Sprinkle with red pepper flakes for a bit of heat (optional) and season with additional salt and black pepper if needed. Garnish with fresh parsley and extra Asiago cheese, if desired.