Baked Chicken, Spinach, and Tomato Pasta

Preheat your oven to 190°C (375°F).

Cook the penne pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced chicken breast and cook until lightly browned and almost cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

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

Stir in the canned diced tomatoes, chicken broth, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

Return the cooked chicken to the skillet. Stir in the fresh spinach until it wilts, about 2-3 minutes.

Add the cooked pasta to the skillet and toss gently to combine everything with the sauce, chicken, and spinach.

Sprinkle the grated Parmesan cheese evenly over the top of the pasta mixture.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Garnish with fresh basil before serving.