Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 2 medium shallots, finely minced
  • 4 cloves garlic, smashed and minced
  • 1 tsp kosher salt, divided
  • 0.5 tsp cracked black pepper
  • 8 oz dry penne or rotini pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach, packed
  • 0.5 tsp red pepper flakes
  • 0.5 lemon, juiced

Instructions:

  1. Season the chicken strips with half the salt and pepper. Heat olive oil and butter in a 12-inch skillet over medium-high heat.
  2. Once the butter foams, add chicken in a single layer and sear for 3-4 minutes until a golden-brown crust (fond) forms. Flip and cook for 2 more minutes; remove chicken to a plate.
  3. Reduce heat to medium. Add minced shallots to the skillet and sauté for 2 minutes. Stir in garlic and red pepper flakes for 30 seconds until fragrant.
  4. Pour in chicken broth and heavy cream, scraping the bottom of the pan to deglaze the fond. Add the dry pasta.
  5. Bring to a gentle simmer. Reduce heat to low-medium and cook, stirring occasionally, for 10-12 minutes or until pasta is al dente and sauce has thickened.
  6. Fold in the seared chicken, fresh baby spinach, grated Parmesan, and lemon juice. Stir until the spinach is wilted and the sauce is glossy and emulsified.