Ingredients:

  • 1 lb (450g) penne pasta
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • ¾ cup (180ml) half-and-half
  • ½ cup (50g) freshly grated parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1 tsp (5g) dried oregano

Instructions:

  1. Bring a large pot of generously salted water to a rolling boil. Add the penne and cook for 1–2 minutes less than the package directions to achieve an al dente texture.
  2. Before draining the pasta, scoop out 1 cup (240ml) of the starchy pasta water and set it aside. Drain the pasta.
  3. Pat chicken pieces dry with a paper towel and season with salt and pepper.
  4. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside.
  5. Reduce skillet heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
  6. Stir in the chicken broth, half-and-half, and dried oregano. Simmer gently until the sauce begins to thicken.
  7. Stir in the grated parmesan cheese and fresh baby spinach, stirring until the cheese is melted and spinach has wilted.
  8. Return the seared chicken and cooked penne to the skillet. Toss to coat, adding reserved pasta water one tablespoon at a time to reach a velvety consistency.