Can I prepare this recipe ahead of time?

Yes, several steps can be done earlier to save time.

Is this recipe beginner friendly?

Absolutely, the steps are simple and easy to follow.

Yes, you can make simple swaps based on your preferences.

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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tbsp of olive oil to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped sun dried tomatoes and cook for another minute. Pour in the chicken broth and scrape up any browned bits from the skillet.
Stir in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes until the sauce thickens slightly.
Stir in grated Parmesan cheese, fresh basil, and fresh spinach. Season with salt, pepper, and red pepper flakes to taste.
Add the cooked chicken back to the skillet. Add the drained pasta and toss to coat in the sauce, adding reserved pasta water as needed.
Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

For best results, use fresh grated Parmesan and avoid overcooking the pasta.