Creamy Chicken Florentine Fettuccine

Fill a large cooking vessel with water that has been lightly seasoned with salt, and then bring the mixture to a vigorous boil. Cook fettuccine in boiling water until it reaches an ideal level of tenderness, still retaining a slight firmness when bitten into, approximately 8 minutes.

In the meantime, prepare both sides of the chicken breasts by sprinkling them with a blend of herbs, salt, and pepper. Melt butter in a hot skillet over medium-high heat, then cook the chicken breasts until they turn golden brown on both sides, taking about 3 minutes per side. Remove the chicken from the skillet and set it aside to stay warm.

Add sliced onions, sun-dried tomatoes, and minced garlic to the skillet, scraping up any browned bits that have accumulated at the bottom with a spatula. Pour in wine to deglaze the skillet and allow it to reduce by half, stirring occasionally. Stir in Parmesan cheese and cream until the sauce starts to thicken, taking care not to let it become too thick. If necessary, add milk (or more cream) and stir to combine.

Place a handful of spinach leaves at the bottom of a strainer. Carefully pour hot pasta water over the spinach and 'wilt' it with the steam, allowing it to soften. Drain cooked fettuccine into a colander lined with spinach and mix the pasta with the wilted greens. Add the cooked fettuccine mixture to a skillet containing the sauce, and combine everything together. Return the cooked chicken breast to the skillet and cook for an additional minute, allowing the flavors to meld together.

To serve, place a portion of pasta mixture in a serving bowl and top it with a cooked chicken breast. Finish the dish by sprinkling additional Parmesan cheese on top, if desired.