Ingredients:

  • 1.25 lbs Chicken Breast, sliced into 1-inch strips
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 0.5 tsp Sea Salt
  • 1 tbsp Extra Virgin Olive Oil
  • 12 oz Penne or Fusilli pasta
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1.5 cups Whole Milk
  • 0.5 cup Freshly grated Parmesan cheese
  • 2 cups Fresh Baby Spinach
  • 1 pinch Red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Toss chicken breast strips with smoked paprika, garlic powder, and sea salt until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden and opaque. Remove chicken from the pan and set aside. This usually takes about 5 to 6 minutes.
  3. Add pasta to the boiling water and cook according to the box directions to achieve al dente. Reserve 1 cup of starchy pasta cooking water before draining.
  4. In the same skillet over medium heat, add minced garlic and tomato paste. Stir constantly for 60 seconds until the paste darkens.
  5. Slowly whisk in the whole milk, scraping the bottom of the pan to release the flavorful browned bits (fond). Simmer gently for 3 minutes until the sauce begins to thicken.
  6. Stir in the grated Parmesan cheese and baby spinach until the cheese is melted and spinach is wilted. Add the cooked pasta and seared chicken back into the skillet.
  7. Gradually add the reserved pasta water while tossing everything together until the sauce reaches a velvety consistency that clings to the pasta. Garnish with red pepper flakes if desired.