1-Prep ingredients: Season 1 ¼ pounds boneless, skinless chicken breasts with ½ teaspoon each salt, black pepper, and paprika. Dice ½ cup yellow onion, mince 4 cloves garlic, chop ½ cup sun-dried tomatoes. Cook 8 oz pasta al dente per package, drain, set aside.

2-Cook chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high. Add chicken, cook until golden, about 6-8 minutes per side. Remove and set aside.

3-Sauté aromatics: In the same skillet, melt 2 tablespoons vegan butter. Add onion, cook 3 minutes until soft.

4-Add seasonings: Stir in garlic, 1 tablespoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon red pepper flakes. Cook 1 minute until fragrant.

5-Incorporate veggies: Add 3 cups baby spinach and sun-dried tomatoes. Cook 3 minutes until spinach wilts.

6-Make sauce: Mix in ¾ cup vegan Parmesan and 1 ½ cups plant-based cream. Stir until creamy.

7-Combine: Return chicken to skillet, simmer 2-3 minutes. Toss in cooked pasta until coated.

8-Serve: Garnish with extra herbs. Pairs well with mashed potatoes, white rice, or cauliflower rice if skipping pasta.