Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 10 oz penne pasta
  • 6 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup plain 2% Greek yogurt, room temperature
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Season the chicken strips thoroughly with smoked paprika, garlic powder, sea salt, and black pepper.
  3. Heat avocado oil in a large 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until a mahogany crust forms and chicken is cooked through. Remove and set aside.
  4. Cook the pasta in boiling water for 1 minute less than the package directions for al dente texture. Reserve 1 cup of starchy pasta water before draining.
  5. In the same skillet used for the chicken, sauté the minced garlic and diced shallot for 1-2 minutes until fragrant.
  6. Deglaze the pan with chicken broth, scraping up the browned bits (fond). Stir in the heavy cream and room-temperature Greek yogurt until smooth.
  7. Whisk in the freshly grated Parmigiano-Reggiano and 1/2 cup of reserved pasta water. Stir until the cheese is melted and the sauce is glossy.
  8. Fold in the cooked pasta, seared chicken, and fresh baby spinach. Toss until the spinach is wilted and the sauce clings to the pasta, adding more pasta water if needed.