This recipe combines tender, seasoned chicken, creamy Parmesan sauce, and sun-dried tomatoes with the earthiness of black truffle oil, salt, and seasoning. It's an elegant yet simple dish that will transform any dinner into a special occasion.

Ingredients:

For the Chicken

2 large chicken breasts, sliced into thin strips
1 tsp black truffle salt
1 tsp black truffle seasoning
2 tbsp olive oil

For the Pasta

300g fettuccine or penne pasta
2 tbsp black truffle oil (plus extra for drizzling)
1 tsp black truffle salt
1 tbsp butter

For the Sauce

3 garlic cloves, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups baby spinach leaves
1 tsp black truffle seasoning
Freshly ground black pepper (to taste)

For Garnish

Grated Parmesan cheese
Fresh basil leaves (optional)

Instructions:

1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, toss with black truffle oil, and set aside.

2. Prepare the Chicken
- Season the chicken strips with black truffle salt and black truffle seasoning.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes until golden brown and fully cooked. Remove from skillet and set aside.

3. Make the Sauce
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in heavy cream and chicken broth. Bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add sun-dried tomatoes, spinach, and black truffle seasoning. Stir until the spinach wilts.

4. Combine Pasta and Chicken
- Add the cooked pasta to the sauce and toss to coat. Return the chicken to the skillet and mix everything together. Adjust seasoning with black truffle salt and black pepper.

5. Serve and Garnish
- Divide the pasta among plates or bowls. Drizzle with a little extra black truffle oil for added richness.
- Garnish with grated parmesan cheese and fresh basil leaves if desired.

Tip: For extra flair, pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Enjoy!