Ingredients
- 8 oz (225 g) penne pasta
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 lb (450 g) chicken breast, cut into bite-size pieces
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) Italian seasoning
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (90 g) grated Parmesan cheese
- 1 cup (30 g) fresh spinach
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped parsley
Optional Ingredients
- 1/4 tsp (0.5 g) red pepper flakes
- 1/2 cup (60 g) mushrooms, sliced
- 1/2 cup (75 g) cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through.
- Add garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits. Let it simmer for 2 minutes.
- Reduce heat to medium-low and stir in heavy cream. Simmer gently for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until smooth. If the sauce is too thick, loosen it with a splash of reserved pasta water.
- Add spinach and let it wilt into the sauce.
- Add the cooked pasta and toss until fully coated. Stir in lemon juice and parsley, taste, and adjust seasoning.