Ingredients:

  • 1.25 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • 12 oz penne or fusilli pasta
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 2 cups fresh baby spinach
  • ¼ tsp red pepper flakes

Instructions:

  1. Season the cubed chicken breasts with salt, pepper, and Italian seasoning.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer and cook without stirring for 3-4 minutes to develop a golden-brown crust, then flip and cook until opaque. Transfer chicken to a side plate.
  3. Reduce heat to medium. Melt the butter in the same skillet, scraping up the browned bits from the chicken.
  4. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  5. Pour in the heavy cream and lemon juice, bringing it to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce looks velvety.
  6. Toss the cooked pasta and the seared chicken back into the skillet.
  7. Fold in the fresh baby spinach, stirring gently for 1-2 minutes until the spinach has just wilted.
  8. Remove from heat and stir in the fresh lemon zest.