Creamy Tomato Spinach Chicken Pasta

Ingredients

• 10 oz oz Penne, rigatoni or rotini
• 1 lb lb Boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp tbsp Olive oil
• 3/4 tsp tsp Kosher salt, divided
• 1/2 tsp tsp Black pepper
• 1 tsp tsp Italian seasoning
• 3 clove Garlic cloves, minced
• 1 tbsp tbsp Tomato paste
• 1 can (14.5 oz) can Diced tomatoes (14.5 oz can)
• 1/2 cup cup Low-sodium chicken broth
• 1/2 cup cup Heavy cream
• 1/2 cup cup Parmesan, finely grated
• 3 cups cup Baby spinach, packed
• 1 tsp tsp Fresh lemon juice
• 2 tbsp tbsp Fresh basil or parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve approximately 1 cup pasta water. Drain pasta.
2. Meanwhile, season chicken with approximately 1/2 teaspoon salt, black pepper and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken. Cook until browned and the thickest pieces reach 165°F. Transfer chicken to a plate.
4. Reduce skillet heat to medium. Add garlic. Cook approximately 30 seconds. Add tomato paste. Cook 1-2 minutes until slightly darkened.
5. Add diced tomatoes and chicken broth. Simmer approximately 4-5 minutes. Reduce heat to medium-low.
6. Stir in heavy cream. Add Parmesan gradually. Stir until smooth.
7. Add spinach. Stir until wilted. Return chicken to the pan. Add cooked pasta.
8. Toss thoroughly. Add reserved pasta water a little at a time until the sauce becomes glossy and coats the pasta.
9. Stir in lemon juice. Taste and adjust salt. Finish with basil or parsley.

Nutrition

Chef's Notes

A little pasta water helps emulsify the sauce and keeps it creamy without requiring excessive cream. Food safety: Cook chicken to an internal temperature of 165°F.

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