A delightful pasta dish combining tender chicken, fresh spinach, and a creamy sauce for a comforting meal.
Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a skillet over medium heat and cook the chicken breasts until golden and fully cooked.
Avoid overcrowding the skillet to ensure even cooking and a nice sear on the chicken.
Remove the chicken from the skillet, let it rest for a few minutes, then dice it into bite-sized pieces.
Letting the chicken rest helps retain its juices, making it more tender.
In the same skillet, melt the butter and sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the spinach to the skillet and cook until wilted.
Stir frequently to ensure even cooking of the spinach.
Pour in the chicken broth and cream, stirring to combine, then simmer until slightly thickened.
Simmer gently to avoid curdling the cream.
Add the cooked pasta and diced chicken to the skillet, tossing to coat everything in the sauce.
Use reserved pasta water to adjust the sauce consistency if needed.
Stir in the grated Parmesan cheese and serve immediately.
Serve with extra Parmesan on the side for those who love cheese.
