Creamy garlic sauce

2 tbsp butter

1 small onion finely chopped

6 garlic finely chopped

2 cups baby spinach

1 tsp crushed red pepper flakes

1/4 tsp cayenne

1 tsp paprika

1 tsp dry parsley

Salt and pepper to taste

2 tsp tomato paste

1/4 cup sun-dried tomatoes in oil, sliced

2 cups heavy cream

1/4 cup Parmesan cheese grated

Mix all the ingredients for the chicken and marinate.

Place 2 pieces of chicken breast in an air fryer at 390 F for 7-10 minutes (until internal temperature reaches 165 degrees). I did it in two batches. You can do this on a skillet as well.

While the chicken is cooking, in a skillet over medium heat, melt butter.

Stir in onions and garlic ( make sure the garlic doesn’t get burnt). Once it’s translucent, add sun-dried tomatoes, tomato paste, and spices.

Stir in the heavy cream and spinach and let it simmer for about 5 to 7 minutes covered or (until the spinach is wilted).

Stir in the Parmesan cheese and add the air fryer chicken into the skillet.