• 10 ounces dry pasta (any kind)
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic minced
  • 1 cup tomatoes diced
  • 2 cups spinach chopped, optional
  • 2 cups heavy cream (or 16 oz)
  • 1/2 - 3/4 cups Parmesan cheese shredded or grated
  • salt & pepper to taste
Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.

Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.

Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.

To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.

Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.

Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!