A delightful twist on a classic chicken and spinach pasta dish, featuring a creamy sauce and enhanced flavors.
Season the chicken with a pinch of salt and pepper on both sides.
Let the chicken rest at room temperature for a few minutes before cooking for even cooking.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough to sear the chicken properly.
Cook the chicken in the skillet until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure the chicken browns nicely.
In the same skillet, sauté the diced onion and minced garlic until fragrant and translucent, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Add the spinach in batches if necessary, as it reduces significantly in volume when cooked.
Cook the pasta in a pot of boiling salted water according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Add the heavy cream and ground nutmeg to the skillet, stirring to combine. Simmer for 2 minutes.
Stir constantly to prevent the cream from curdling.
Slice the cooked chicken and return it to the skillet along with the cooked pasta. Toss to combine.
Ensure all ingredients are evenly coated with the sauce.
Sprinkle the dish with grated Parmesan cheese and chopped parsley before serving.
Serve immediately for the best flavor and texture.
