Oh so this recipe is THE BOMB. The original creamy chicken recipe was an absolute hit with rice, so naturally pasta has got to be next! 
Serves 4 
Ingredients: 
250g elbow curls pasta 
1 Tbsp olive oil
2 chicken breast fillets, sliced into thin strips. 
2 garlic cloves, crushed 
1 tbsp. fresh Thyme leaves, finely chopped
1 fresh chilli, chopped roughly
2 stalks of spring onion, finely sliced 
1/2 cup sun dried tomatoes, halved 
3/4 cup thickened cream
1 1/4 cup chicken stock (yes, one and one quarter!) 
1/3 cup parmesan cheese
Salt and pepper to taste
2 cups of fresh baby spinach

Directions:

1. Pre-heat oven to 180 degrees celsius
2. Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!)
3. Trim the large fatty bits off the breast and coat with salt and pepper.
4. In a hot pan with a splash of olive oil, brown the chicken fillets lightly and then set aside.
5. In the same saucepan, heat olive oil over a medium to high heat. Add garlic, thyme leaves, chilli and spring onion  and cook for two minutes.
6. Pour in stock, thickened cream and leave to simmer for a further 5 minutes.
7. Add in sun dried tomatoes and parmesan and leave for 1 minute
8. Add in the browned chicken and spinnach and leave to simmer for 10 minutes.
9. Add cooked pasta to the mix and transfer to a deep baking tray. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top. 
10. EAT IT ALL (maybe not all...but you'll want too!!!)