1. Prepare the Pasta:

• Cook the spaghetti according to the package instructions until al dente.
• Save 1/2 cup of the pasta cooking water before draining the spaghetti. Set the pasta aside.

2. Sauté the Chicken:

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the cubed chicken and season with 1 teaspoon salt and 1/2 teaspoon red pepper flakes.
• Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

3. Cook the Garlic and Tomatoes:

• In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
• Add the diced tomatoes and cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and release their juices.

4. Add the Sun-Dried Tomatoes and Spinach:

• Stir in the sun-dried tomatoes, fresh basil, and spinach leaves.
• Cook for another 2–3 minutes until the spinach wilts and the flavors combine.

5. Combine Everything:

• Return the cooked chicken to the skillet and toss it with the tomato-spinach mixture.
• Add the drained spaghetti and toss everything together. Gradually pour in the reserved pasta water a little at a time until a silky sauce forms, coating the pasta evenly.

6. Adjust and Serve:

• Taste and adjust the seasoning with additional salt or red pepper flakes as needed.
• Serve the spaghetti hot, garnished with fresh basil for extra flavor.