Italian Chicken Pasta

Ingredients

Pasta + chicken

1.25–1.5 lb Sydney’s boneless chicken breast, cut into bite-sized pieces
10–12 oz pasta (penne, rotini, or spaghetti)
1 tbsp olive oil
1–1.5 tsp Italian seasoning
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper

Sauce & veggies

1 tbsp olive oil or butter
3 cloves garlic, minced
1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
2 cups fresh spinach (loosely packed)
1/2 cup chicken broth
1/2 cup half-and-half or heavy cream (can sub milk for lighter)
1/2 cup grated Parmesan cheese
1–2 tbsp lemon juice (optional, but brightens it)
Red pepper flakes (optional)
Extra salt & pepper to taste

Cooking Instructions

01

Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

02

In a large skillet over medium-high heat, reheat chicken 2–3 minutes, stirring occasionally, until heated through. Remove to a plate and drizzle with sauce packet

03

In the same skillet, add olive oil/butter and garlic. Cook 30–60 seconds until fragrant. Add tomatoes and cook 2–3 minutes until they soften.

04

Pour in chicken broth and half-and-half. Simmer 2–3 minutes, then stir in spinach until wilted.

05

Stir in Parmesan until melted and smooth. Add cooked pasta and chicken back to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Season with salt, and pepper, Add red pepper flakes if you like a little heat.