Ingredients:

  • 1.5 lbs chicken breasts, sliced into 1-inch strips
  • 12 oz dried pasta
  • 1 cup freshly grated Parmesan cheese
  • 3/4 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 1/2 cup reserved pasta cooking water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta for 1-2 minutes less than the package directions. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the chicken strips dry and season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden-brown, approximately 5-7 minutes until golden brown and cooked through. Remove and set aside.
  3. Lower heat to medium. Melt butter in the same skillet and sauté minced garlic for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any brown bits.
  4. Whisk in the heavy cream and red pepper flakes. Bring to a gentle simmer for 3-5 minutes until the liquid reduces slightly and thickens, then whisk in the grated Parmesan until the sauce is velvety and smooth.
  5. Add the cooked pasta, chicken, and baby spinach to the skillet. Toss everything together for 2 mins until the spinach is wilted and the pasta is coated. Gradually pour in the reserved pasta water while tossing until the sauce reaches a silky, glossy consistency.