Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 10 oz dry pasta (penne, rotini, or bow tie work best)
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- 2 cups fresh baby spinach (for a festive green pop)
- Salt and black pepper to taste
- Fresh parsley or sun-dried tomatoes for garnish
Instructions
- Place a large pot or deep skillet over medium-high heat and melt 1 tablespoon of butter. Season the chicken pieces with salt and pepper. Add the chicken to the pot and sear until golden brown on all sides, about 3-4 minutes. You do not need to cook it all the way through yet. Remove the chicken and set it aside on a plate.
- In the same pot, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Pour in the chicken broth and heavy cream, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pot.
- Add the dry pasta, dried oregano, and red pepper flakes to the liquid. Stir well to ensure the pasta is submerged. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 8-10 minutes, or until the pasta is al dente and the sauce has thickened. Stir occasionally to prevent sticking.
- Stir the seared chicken back into the pot along with the fresh baby spinach. Toss everything together for 1-2 minutes until the chicken is fully cooked and the spinach has wilted. Turn off the heat and stir in the Parmesan cheese until the sauce is glossy and smooth.
- Divide the pasta into bowls. Garnish with extra Parmesan, fresh parsley, or chopped sun-dried tomatoes to add a festive red and green touch. Serve immediately while hot and creamy.
- Cook Time: 20 minutes