Preparation Steps

• Heat oven to 375°F. Bring a large pot of well-salted water to a boil.
• Pat chicken dry and, if thick, slice breasts in half horizontally to create even cutlets. Season all over with Italian seasoning, kosher salt, and black pepper.
• Sear the chicken: Warm a large oven-safe skillet over medium-high heat with the olive oil. Cook chicken until deeply golden and just cooked through, about 4–5 minutes per side (165°F internal). Transfer to a board to rest; then cut into bite-size pieces, saving any juices.
• While the chicken cooks, boil the penne 2 minutes shy of al dente. Reserve 1/2 cup pasta water, then drain.
• Build the sauce: Return the skillet to medium heat and add butter and the sun-dried tomato oil. Stir in garlic and chopped sun-dried tomatoes; cook until fragrant, about 60 seconds. Sprinkle in red pepper flakes.
• Pour in heavy cream and chicken broth, scraping up any browned bits. Simmer gently, stirring, until slightly thickened, 3–4 minutes. Gradually whisk in 3/4 cup Parmesan until smooth. Stir in lemon zest and fold in spinach to wilt, 1–2 minutes. Taste and adjust seasoning.
• Combine and adjust: Add the drained pasta, chopped chicken, and any resting juices to the skillet. Toss until coated, loosening with reserved pasta water a splash at a time until the sauce clings and looks glossy.
• Bake: Transfer the mixture to a 9×13-inch baking dish (or keep in oven-safe skillet). Sprinkle with the remaining 1/4 cup Parmesan and bake until bubbling at the edges, 8–10 minutes. For browned spots, broil 1–2 minutes, watching closely.
• Rest 5 minutes so the sauce settles, then serve hot.