Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cubed
  • 2 tbsp (30ml) olive oil
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 12 oz (340g) penne or rotini pasta
  • 3 cups (710ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) dried oregano
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the cubed chicken, seasoning with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until golden brown on all sides. Stir in the minced garlic for the last 60 seconds until fragrant.
  2. Pour in the chicken broth, heavy cream, and dried oregano. Bring the liquid to a gentle boil, then stir in the dry pasta. Reduce heat to medium-low, cover with a lid, and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until the sauce thickens and pasta is tender.
  3. Remove the pan from the heat. Fold in the Parmesan cheese, fresh baby spinach, and lemon juice. Stir for 1 minute until the spinach has wilted and the cheese has melted. Garnish with fresh parsley.