Ingredients:

  • 1 lb chicken breast, sliced into thin bite-sized strips
  • 12 oz penne rigate pasta
  • 4 cloves garlic, minced
  • 0.5 cup heavy cream
  • 0.5 cup low-sodium chicken broth
  • 1 cup Parmigiano-Reggiano, freshly grated
  • 2 tbsp unsalted butter
  • 2 cups fresh spinach
  • 0.5 tsp red pepper flakes
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the chicken strips bone-dry with paper towels and season heavily with salt and pepper. Heat 1 tbsp of oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes without moving to develop a mahogany crust. Flip and cook for 2 more minutes, then remove chicken to a plate.
  2. Reduce heat to medium. Add 2 tbsp butter and the minced garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  3. Stir in the heavy cream and red pepper flakes. Simmer for 2 minutes until slightly thickened. Meanwhile, boil the penne rigate in salted water until two minutes shy of al dente.
  4. Using a slotted spoon, transfer the hot pasta directly into the skillet along with 1/2 cup of starchy pasta water. Add the seared chicken and grated Parmigiano-Reggiano. Toss vigorously over medium heat until the sauce emulsifies and coats the pasta.
  5. Fold in the fresh spinach and stir until just wilted. Serve immediately.