Ingredients

 

2 teaspoons minced garlic

1 cup grated Parmesan cheese 

4 boneless, skinless chicken breasts (2 - 2 ½ pounds total)

1 teaspoon kosher, salt plus more for seasoning 

1/2 teaspoon freshly ground black pepper, salt plus more for seasoning

dried Italian seasoning

3 tablespoons olive oil

2 cups warm chicken stock

2 tablespoons butter

dried Italian seasoning

2 cups cherry tomatoes, halved

4 cups baby spinach

1 1/2 cups heavy cream

4 cups pasta cooked al dente

 

Directions

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Pat the chicken breasts down with paper towels to dry then season all over with salt, pepper and Italian seasoning.

Heat the olive oil in a large skillet over medium-high heat then add the chicken breasts. Sear 3 to 4 minutes per side or until browned. Set aside to finish cooking at the end.

Reduce the heat to medium low and once the pan has cooled some add the butter. Once the butter has melted scrape the pan with a wooden spoon to release the fond and add the garlic. Cook for one minute. Increase the heat to medium and add the tomatoes, salt and pepper and cook for one minute.

Add the baby spinach a handful at a time along with the chicken stock. Turn the heat to high. Once it starts boiling reduce to medium low and simmer 2-3 minute or until the spinach begins to wilt. Add the cream and parmesan and stir to combine. Cook for 2-3 minutes then stir in the cooked pasta. Return the chicken to the pan along with any juices.

Simmer on low for 5-6 minutes or until a meat thermometer reads 165 internal degrees in the chicken.