Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 3 cups fresh baby spinach, packed
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ tsp red pepper flakes
  • ¼ cup reserved pasta water
  • 12 oz penne or fusilli pasta

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/4 cup of pasta water before draining.
  2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear cubed chicken until golden brown on all sides (5-7 minutes), then remove from pan and set aside.
  3. Add the remaining 1 tbsp butter to the same skillet. Add cherry tomatoes and cook undisturbed for 2 minutes until blistered. Stir in minced garlic and red pepper flakes for 60 seconds.
  4. Lower heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until the sauce is smooth and thickened.
  5. Return chicken and juices to the skillet. Stir in fresh baby spinach and reserved pasta water. Toss for 1-2 minutes until spinach wilts, then fold in the cooked pasta.