dinner · italian
Creamy Tomato Chicken Pasta with Baby Spinach & Parmesan
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Instructions
1
Bring four cups of salted water to a rolling boil in a medium pot over high heat.
2
Drop penne pasta into boiling water, stirring occasionally, and cook for 10 to 11 minutes until tender al dente.
3
Slice chicken breast into bite-sized strips on the board, then season with oregano, garlic powder, salt, and pepper.
4
Heat olive oil in a 12-inch deep skillet over medium-high heat until shimmering across the surface.
5
Add seasoned chicken strips to the hot skillet and sear undisturbed for 4 minutes until golden on the bottom.
6
Flip chicken over, add minced garlic, and cook for 2 minutes until garlic is fragrant and chicken is cooked through.
7
Pour tomato sauce into the skillet, stirring to deglaze the bottom and simmering for 3 minutes until gently bubbling.
8
Lower heat to medium-low, stir in heavy cream and baby spinach, cooking for 2 minutes until spinach wilts completely.
9
Drain cooked penne in a colander, reserving two tablespoons starchy pasta water, then add penne directly into the pink sauce.
10
Stir in shredded Parmesan cheese and reserved pasta water, tossing until creamy sauce coats every piece of pasta, then serve warm.
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