Ingredients
For 4 servings:
- 8 oz (225 g) penne or any pasta of choice
- 2 tbsp olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional)
- Salt and pepper to taste
- 3 cloves garlic, minced
- 2 cups (60 g) fresh spinach, chopped
- 1 cup (240 ml) heavy cream (or half-and-half for a lighter option)
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/4 cup (15 g) chopped fresh parsley (optional garnish)
Instructions
- Cook the Pasta:
- Boil pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with garlic powder, onion powder, paprika, salt, and pepper.
- Sear the chicken until golden and fully cooked, about 6–8 minutes. Remove and set aside.
- Prepare the Sauce:
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped spinach and cook until wilted.
- Stir in heavy cream, Parmesan cheese, and crushed red pepper flakes. Simmer for 2–3 minutes, stirring occasionally.
- Combine Everything:
- Add the cooked chicken back to the skillet.
- Toss in the drained pasta, and stir until everything is well coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Serve and Garnish:
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve warm.
Tips:
- Swap spinach for kale or arugula if preferred.
- For added flavor, sprinkle mozzarella or a squeeze of lemon juice over the pasta before serving.