Cook the chicken

• Heat the sun-dried tomato oil and some butter in a large saucepan over medium heat.
• Cook the chicken until no longer pink, then set aside and cut into bite-sized pieces.

Build the base

• Reduce the heat to low and add the remaining butter with the shallot and seasonings.
• Cook for a few minutes, adding a little olive oil if needed.
• Add the garlic and cook one more minute.

Simmer the pasta

• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan.
• Bring to a simmer, add the pasta and stir.
• Cover and simmer until al dente, stirring every few minutes.

Make it creamy

• Add the half & half, sun-dried tomatoes and parmesan.
• Stir until the cheese is melted.

Finish and serve

• Add the spinach, cooked chicken and basil.
• Stir until the spinach is wilted.
• Serve immediately topped with more fresh parmesan.