Ingredients:

  • 12 oz (340 g) fettuccine or penne pasta
  • Salt (for boiling water)
  • 2 frozen chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (30 g) freshly grated Parmesan cheese
  • 4 cups (120 g) fresh spinach
  • 1 teaspoon dried Italian herbs (oregano/basil mix)
  • Fresh parsley, chopped (for garnish)
  • Extra grated Parmesan cheese (for garnish)

Instructions:

  1. Boil salted water in a large pot. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Add frozen chicken breasts and season with salt and pepper. Sauté for 10-15 minutes, flipping occasionally until fully cooked (165°F/74°C). Remove and let rest.
  3. In the same skillet, reduce heat to medium, and add minced garlic; sauté until fragrant (about 1 minute). Stir in chicken broth, heavy cream, and dried herbs. Bring to a gentle simmer.
  4. Add fresh spinach to the sauce and stir until wilted. Slice the rested chicken and add it back to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed for desired consistency.
  5. Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.
  6. Plate the pasta and garnish with parsley and extra cheese if desired.