CREAMY TUSCAN CHICKEN PASTA

Pasta:

Boil the pasta until it is al dente according to the instructions on the package
Reserve ½ cup of pasta water. Drain the remaining pasta and run it under cold water
Chicken:

Coat the chicken with the seasonings thoroughly on all sides
Heat the oil in a heavy-bottomed skillet over medium high heat, and cook the chicken on both sides until it is cooked through and seared (~3-4 min per side depending on how thick it is)
Let the chicken rest on a cutting board for 5 minutes. Then slice it into strips against the grain
Tuscan sauce:

In the same pan that you cooked the chicken in, add the butter and saute the garlic until it is fragrant (medium-high heat)
Add the sundried tomatoes and chopped cherry tomatoes, and cook for ~5 minutes until the tomatoes soften
Add the seasonings and stir for 30 seconds
Add the milk and cream, and stir for a few minutes until the mixture boils and starts to look cohesive
Stir in the parmesan cheese and reserved pasta water, and cook until the sauce starts to thicken up. It should still be quite runny, as it will thicken up more once you add the pasta in later
Once the sauce is done, turn off the heat and stir in the chopped spinach and basil leaves. Taste and adjust seasoning as needed
Assembly:

Stir the chopped chicken and boiled pasta into the sauce until combined
Serve fresh and warm, and garnish with chopped basil leaves, parmesan cheese, and fresh tomatoes