Creamy Chicken Mushroom Spinach Pasta

Instructions

Step 1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions. Drain and set aside.

Step 2. Season the chicken pieces with salt, black pepper, and garlic powder.

Step 3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through. Remove from the skillet and set aside.

Step 4. In the same skillet, add the sliced mushrooms and cook until softened and lightly browned.

Step 5. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 6. Add the fresh spinach and cook until wilted.

Step 7. Reduce the heat to medium and stir in the butter and heavy cream.

Step 8. Add the parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Stir until the sauce becomes smooth and creamy.

Step 9. Return the cooked chicken to the skillet and mix well.

Step 10. Add the cooked pasta and toss until fully coated in the creamy sauce.

Step 11. Garnish with chopped parsley and extra parmesan cheese before serving.

Storage and Reheating Tips

Store leftover pasta in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.

Freeze portions in freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator before reheating for the best texture.