Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 8 oz dry penne or rotini pasta
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat olive oil in a large high-sided skillet over medium-high heat. Add cubed chicken, seasoned with salt and pepper. Cook without stirring for 2-3 minutes for a golden-brown sear, then stir and cook until no longer pink. Remove chicken and set aside.
  2. Reduce heat to medium. Melt butter in the same pan, scraping up the browned bits. Stir in diced onion and cook until translucent (about 3 minutes), then add minced garlic and cook for 30 seconds.
  3. Pour in chicken broth and heavy cream, stirring to combine. Add dry pasta. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
  4. Return the cooked chicken to the skillet. Stir in Parmesan cheese, baby spinach, and lemon juice. Stir for 1-2 minutes until spinach has wilted and sauce is glossy. Garnish with fresh parsley.