Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt (about 2.5 g)
  • 1/2 tsp black pepper (about 1.2 g)
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 8 oz penne or fusilli pasta, uncooked
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the olive oil and butter in a 12-inch deep skillet or Dutch oven over medium-high heat until the butter stops foaming.
  2. Add the cubed chicken breast in a single layer; sear without moving for 2-3 minutes until a golden-brown crust develops, then stir and cook for another 2 minutes until opaque.
  3. Stir in the minced garlic, oregano, salt, and pepper, cooking for 30 seconds until the garlic is fragrant.
  4. Pour in the chicken broth and heavy cream, stirring to scrape the browned bits from the bottom of the pan.
  5. Stir in the uncooked pasta.
  6. Bring the liquid to a gentle boil, then reduce heat to medium-low.
  7. Cover with a lid and simmer for 10-12 minutes, stirring once or twice to prevent sticking, until the pasta is tender and the chicken reaches a safe internal temperature of 165°F (74°C).
  8. Remove the lid and stir in the grated Parmesan cheese until melted and velvety.
  9. Fold in the baby spinach, stirring for 1 minute until the leaves are just wilted from the residual heat.