Chicken Alfredo Pasta

Cook the pasta in a large pan of boiling salted water for the time indicated on the package instructions.
Just before draining the pasta, remove a mug full of water. Then drain the pasta.

Dry both sides of the chicken breasts with paper towels. Season with salt and pepper.
Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes.
To distribute the oil evenly, shake the pan immediately before adding the chicken. Once the oil is distributed, add the chicken and let it fry for 5 to 7 minutes until the bottom turns golden. If you try to flip the chicken and it gets stuck, it's an indication that it's not ready to be flipped yet.
Turn the chicken and add the butter. Gently shake the pan to distribute the melted butter evenly. Continue cooking the chicken until it reaches an internal temperature of 70°C, which should take another 5 to 7 minutes.
Transfer the chicken to a plate or cutting board and let it rest for 3 minutes. Cut into 2cm thick slices. Cover with aluminum foil while preparing the sauce.

In the same frying pan, add the butter and garlic. Cook the garlic for 30 seconds until golden and add the wine. Cook quickly, stirring to scrape up any brown bits from the bottom of the pan.
After the wine has evaporated, add the chicken broth, cream, parmesan, sun-dried tomatoes, salt and black pepper.
Lower the heat to medium and cook for 3-5 minutes, stirring constantly, until reduced and thickened.

Add spinach, chicken, and cooked pasta to the sauce.
Mix for 1½ to 2 minutes on the stove, until the sauce thickens and coats the pasta strands. If the sauce is too thick, use the water you cooked the pasta in to dilute.
Serve immediately with freshly grated parmesan on top and freshly chopped parsley.

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