Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
Step 2: Season the chicken pieces with salt, pepper, and Italian seasoning.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.
Step 4: In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
Step 6: Add the cherry tomatoes and spinach, cooking until the spinach wilts.
Step 7: Return the cooked chicken to the skillet and stir to combine.
Step 8: Add the cooked penne pasta and toss everything together until well coated in the sauce.
Step 9: Taste and adjust seasoning, adding red pepper flakes if desired. Serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.
Avoid overheating to prevent the sauce from separating.
This dish is not ideal for freezing, as the cream sauce may change texture upon thawing.
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