Step 1: Sauté the Chicken
Cut the 1 lb. chicken breast into 1-inch pieces. Add the 2 Tbsp butter to a deep skillet and melt it over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.

Step 2: Add Garlic
Mince the 2 cloves of garlic. Add the minced garlic to the skillet with the chicken and continue to sauté for just one minute more, until fragrant.

Step 3: Start the Simmer
Add the 1/2 lb. of uncooked penne pasta and the 1.5 cups of chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet (this adds flavor!). Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a full boil.

Step 4: Simmer the Pasta
Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. It is important to stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time to ensure uniform cooking.

Step 5: Finish the Cream Sauce
Once the pasta is tender and most of the broth is absorbed, add the 1 cup of milk, the 3 oz. cream cheese (cut into chunks), and the 1/3 cup of basil pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce, making it rich and smooth. Finally, add the 1/4 cup of grated Parmesan and stir until it is combined.

Step 6: Stir in Optional Add-Ins
If using, add the 3 cups of fresh spinach and the 1/4 cup of sliced sun dried tomatoes. Stir only until the spinach has wilted, then immediately remove the pasta from the heat.

Step 7: Serve
Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve immediately.