Ingredients:

  • 1 lb chicken breast, sliced into thin medallions
  • 12 oz penne or rigatoni pasta
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved pasta water
  • 0.5 tsp red pepper flakes
  • 5 oz fresh baby spinach
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta 2 minutes shy of package directions (al dente). Reserve 1/2 cup of pasta water before draining.
  2. Season chicken medallions with salt, pepper, and smoked paprika. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken until golden brown and cooked through (3-4 minutes per side), then remove and set aside.
  3. Reduce skillet heat to medium. Add minced garlic and red pepper flakes to the pan drippings, stirring for 1 minute until fragrant but not browned. Pour in the heavy cream and scrape the bottom of the pan to release the fond.
  4. Whisk in the Parmesan cheese until melted. Gradually add the reserved pasta water, whisking constantly until the sauce is glossy and thick enough to coat a spoon.
  5. Toss the cooked pasta, seared chicken, and fresh baby spinach into the skillet. Fold together for about 60 seconds until the leaves are just bright green and soft. Finish with lemon juice and serve immediately.