Ingredients:

  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 cups fresh spinach (optional)
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped for garnish

Instructions:

  1. Boil water in a large pot; add salt. Cook pasta until al dente, according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and Italian seasoning. Sauté chicken until browned and cooked through (about 7-10 minutes). Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Whisk in heavy cream, then stir in Parmesan cheese. Simmer until sauce thickens slightly, about 3-5 minutes. Add red pepper flakes, if using.
  4. In a large mixing bowl, combine cooked pasta, chicken, sauce, and spinach. Mix until evenly coated.
  5. Preheat oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Bake for 20 minutes, or until the top is golden and bubbly.
  6. Garnish with freshly chopped parsley and serve hot.