Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 lb short pasta (penne, rigatoni, or rotini)
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp dried oregano
  • 1 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • 0.5 lemon, juiced
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add 1.5 lbs chicken breast pieces seasoned with salt and pepper.
  2. Cook for 5 minutes until golden and seared. Note: The chicken doesn't need to be fully cooked through yet.
  3. Remove chicken from the pan and add 2 tbsp butter. Stir in 1 small yellow onion and 6 cloves minced garlic.
  4. Add 1 tsp dried oregano and cook for 1 minute until the garlic is fragrant.
  5. Pour in 3 cups chicken broth, scraping the bottom of the pan with a wooden spoon to release the brown bits.
  6. Stir in 1 lb short pasta and bring the liquid to a boil.
  7. Reduce heat to medium, cover, and cook for 10 minutes until the pasta is tender. Note: Most of the liquid should be absorbed.
  8. Stir in 1 cup heavy cream and the seared chicken pieces. Simmer for 3 minutes until the sauce thickens.
  9. Remove from heat and stir in 1 cup freshly grated parmesan cheese and 2 cups baby spinach.
  10. Squeeze 0.5 lemon over the pasta and stir until the spinach is wilted. Garnish with 2 tbsp fresh parsley.