Start by bringing a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Reserve one cup of pasta water, then drain the pasta and set it aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the bite-sized chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes. Season with salt and pepper to taste.
Once the chicken is cooked, stir in the chopped roasted red peppers and sun-dried tomatoes. Cook for an additional 2-3 minutes until the vegetables are heated through.
Pour in the chicken broth and bring it to a simmer. Then, add the heavy cream and grated parmesan cheese. Stir until the cheese melts and the sauce thickens slightly. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
Add the cooked pasta and baby spinach to the skillet. Toss everything together until the pasta is well coated in the creamy sauce and the spinach wilts. Taste and adjust seasoning if necessary.
Serve the Creamy Chicken Tuscan Pasta immediately, garnished with fresh basil leaves for a pop of color and flavor. Enjoy your delicious meal!
