Creamy Chicken and Spinach Pasta

Cook penne pasta according to package directions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.

While pasta cooks, dice chicken breast into 1-inch pieces. Season with salt and pepper.

Heat olive oil in a large skillet or pan over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

Add chopped onion to the same skillet and sauté until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and bring the sauce to a gentle simmer.

Add the fresh baby spinach to the skillet, stirring until it wilts, about 2-3 minutes.

Return the cooked chicken and drained pasta to the skillet with the sauce. Add grated Parmesan cheese and stir to combine. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.

Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy!