Ingredients:

  • 2 large (approx. 500g) Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 teaspoon Sea Salt (divided use)
  • ½ teaspoon Black Pepper (divided use)
  • 1 Tablespoon Olive Oil
  • 300 grams Penne, Fusilli, or Fettuccine pasta
  • 2 litres Water
  • 1 teaspoon Salt (for boiling water)
  • 2 Tablespoons Unsalted Butter
  • 6 cloves Garlic, minced (about 2 Tablespoons)
  • 500 ml Low-Sodium Chicken Stock
  • 1 Tablespoon All-Purpose Flour (optional, for slightly thicker sauce)
  • 120 ml Heavy Cream
  • 80 grams Fresh Parmesan Cheese, grated, plus more for garnish
  • 140 grams Fresh Spinach, washed thoroughly
  • ½ teaspoon Dried Italian Herbs
  • Red Pepper Flakes, to taste (optional)

Instructions:

  1. Season the Chicken: Toss chicken pieces with ½ tsp salt and ¼ tsp pepper. Set aside.
  2. Boil Pasta: Bring the salted water to a rolling boil in a large stockpot. Add the pasta and cook according to package directions until al dente.
  3. Reserve Pasta Water: Before draining, scoop out about 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta and set it aside.
  4. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken, ensuring not to overcrowd the pan. Sear the chicken for 4–6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature 165°F / 74°C). Transfer the cooked chicken to a clean bowl and set aside.
  5. Sauté Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 60–90 seconds until fragrant. Do not allow the garlic to burn.
  6. Thicken (Optional): If using, sprinkle the flour over the garlic butter and whisk continuously for 1 minute (creating a quick roux).
  7. Deglaze and Simmer: Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Stir in the remaining salt, pepper, and dried herbs. Bring to a simmer and let it reduce slightly for 3–4 minutes.
  8. Add Dairy and Cheese: Reduce the heat to low. Stir in the heavy cream and immediately follow with the grated Parmesan cheese. Stir continuously until the cheese has fully melted and the sauce is smooth and creamy.
  9. Wilt the Spinach: Add the fresh spinach in handfuls, stirring until it completely wilts into the sauce (about 2 minutes).
  10. Combine and Finish: Return the reserved cooked chicken and the drained pasta to the skillet with the creamy sauce. Toss everything thoroughly to coat.
  11. Adjust Consistency and Serve: If the sauce looks too thick, add a splash or two of the reserved pasta cooking water until the desired glossy consistency is achieved. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan and red pepper flakes if desired.