Ingredients:
250g (9 oz) pasta (fettuccine, penne, or linguine)
2 tbsp olive oil
2 chicken breasts, sliced
Salt & black pepper, to taste
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (or pasta water)
1 cup grated Parmesan cheese
2 cups fresh spinach
1 tsp Italian seasoning
Optional: red chili flakes, lemon zest
Instructions:
Cook Pasta:
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Sear Chicken:
Season sliced chicken with salt, pepper, and a pinch of Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through (about 5–6 minutes). Set aside.
Make the Sauce:
In the same pan, lower the heat and sauté garlic until fragrant (about 1 minute).
Add heavy cream and chicken broth. Simmer gently for 2–3 minutes.
Stir in Parmesan cheese and let it melt into a creamy sauce.
Add spinach and cook until wilted. Season with more salt, pepper, and optional chili flakes or lemon zest.
Combine:
Toss in the cooked pasta and chicken. Add reserved pasta water a little at a time to loosen the sauce if needed.
Mix until everything is coated and creamy.
Serve Hot:
Top with more Parmesan and fresh cracked pepper. Optional: a squeeze of lemon juice or a sprinkle of parsley.