# What You Need:
→ Poultry & Protein
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ Sauce & Dairy
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon red pepper flakes (optional)
07 - 1 can (14 oz) diced tomatoes, drained
08 - 1/2 cup chicken broth
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste
→ Vegetables & Garnish
12 - 2 cups fresh spinach, roughly chopped (optional)
13 - Fresh basil, chopped, for garnish
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Add minced garlic, Italian herbs, and red pepper flakes; sauté for 1 minute until fragrant.
04 - Add drained diced tomatoes and chicken broth. Simmer for 3 to 4 minutes to meld flavors.
05 - Stir in heavy cream and Parmesan cheese. Simmer gently until sauce thickens slightly, 2 to 3 minutes.
06 - Return chicken with juices to the skillet. Stir in spinach if using and cook until wilted, about 1 minute.
07 - Add cooked pasta to the skillet, tossing to coat thoroughly. Add reserved pasta water a splash at a time if needed to achieve desired sauce consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh basil.
