Ingredients:

  • 1 lb (450 g) chicken breast, cubed into 1-inch pieces
  • 1 lb (450 g) penne or fettuccine pasta
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1 tsp (5 g) paprika
  • 4 tbsp (56 g) unsalted butter
  • 4 cloves (20 g) garlic, minced
  • 2 cups (480 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1/4 cup (60 ml) reserved pasta water
  • 2 cups (60 g) fresh baby spinach (optional)

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook according to the package directions until al dente.
  2. Before draining, scoop out about 1/4 cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
  3. Season the cubed chicken with the salt, black pepper, and paprika.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden-brown on all sides and no longer pink inside, about 5-7 minutes. The chicken is safe at 165°F/74°C.
  5. Remove the chicken from the pan and set it on a plate. Leave the browned bits (the fond) in the skillet.
  6. Reduce heat to medium. Melt the butter in the same skillet, then add the minced garlic. Sauté for about 1 minute until fragrant but not brown.
  7. Pour in the heavy cream and bring to a gentle simmer. Simmer for 3-5 minutes until it slightly thickens.
  8. Stir in the Parmesan cheese until melted and smooth.
  9. Return the seared chicken to the skillet. If using, stir in the baby spinach until wilted.
  10. Add the cooked pasta and toss gently. If the sauce feels too thick, stir in the reserved pasta water one tablespoon at a time until the sauce clings to the noodles. Serve immediately.