Marry Me Chicken & Spinach Penne Skillet

Bring a large pot of water to a boil. Add 8 ounces penne; cook according to package directions. Drain and set aside.

Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large skillet over medium-high heat. Add chicken pieces and sprinkle with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until an instant-read thermometer inserted into the thickest pieces registers 165°F, 6 to 8 minutes. Transfer to a plate and tent with foil. Do not wipe the skillet clean.

Reduce heat to medium and add chopped shallots; cook, stirring often, until softened, about 2 minutes. Add ½ cup sun-dried tomatoes, the minced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and the remaining ¼ teaspoon each salt and pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in ½ cup broth, scraping up any browned bits. Bring to a gentle simmer and cook until slightly reduced, about 2 minutes. Add 1 (5-ounce) package spinach in batches; cook until wilted, about 2 minutes.

Stir in ½ cup half-and-half and ⅓ cup Parmesan; bring to a gentle simmer, stirring constantly. Add the cooked pasta and the cooked chicken along with any accumulated juices. Cook, stirring constantly, until the pasta is evenly coated in sauce, about 2 minutes. Remove from heat.

Sprinkle with 2 tablespoons basil and the remaining about 3 tablespoons Parmesan. Garnish with additional pepper, if desired.