1-Preparation Phase: Start by seasoning your chicken breasts with the ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. This simple seasoning combination will create a delicious crust on the chicken as it cooks. While the chicken rests with its seasoning, you can chop your vegetables and measure out your sauce ingredients.

2-Cooking the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Cook until golden and thoroughly cooked, about 5-7 minutes per side depending on thickness. Once cooked, remove the chicken from the skillet and set it aside on a plate.

3-Creating the Sauce: In the same skillet, add 2 tablespoons of vegan butter and let it melt. Add ½ cup diced yellow onion and sauté for about 3 minutes until translucent and fragrant. Then, add 4 minced garlic cloves, 1 tablespoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon red pepper flakes, cooking for 1 minute until the garlic becomes aromatic.

4-Adding Vegetables and Cream: Add 3 cups baby spinach and ½ cup chopped sun-dried tomatoes to the skillet. Cook until the spinach wilts, approximately 3 minutes. Then, stir in ¾ cup vegan Parmesan cheese and 1 ½ cups plant-based cream until the cheese melts and the sauce becomes smooth and creamy.

5-Combining Everything: Return the chicken to the skillet, nestle it in the sauce, and simmer for 2 to 3 minutes until heated through. While the chicken simmers, cook your dairy-free pasta according to package instructions until al dente. Drain the pasta and add it directly to the skillet, tossing to coat everything in the delicious sauce.

6-Plating and Serving: This dish is ideal served over mashed potatoes or rice if you prefer not to use pasta. Garnish with fresh herbs like basil or parsley and a sprinkle of extra vegan Parmesan cheese. Serve immediately while hot for the best experience.