Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 12 oz penne or rotini pasta (dry)
  • 3 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp unsalted butter
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken pieces, seasoned with salt and pepper, and sauté for 3-5 minutes until edges are golden brown. Remove chicken from the pan and set aside.
  2. Reduce heat to medium. Add unsalted butter and minced garlic to the skillet, stirring constantly for 1 minute until fragrant. Stir in dried oregano and red pepper flakes.
  3. Pour in chicken broth, heavy cream, and dry pasta. Stir to ensure pasta is submerged, bring to a gentle simmer, then reduce heat to medium-low.
  4. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to a creamy sauce.
  5. Stir the seared chicken and baby spinach back into the pan for 1 minute until spinach is wilted and chicken is cooked through.
  6. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.