Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the chicken with Italian seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 5–7 minutes. Remove and set aside. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute. /n
Step 5: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella cheese until melted and smooth. /n
Step 6: Add garlic powder, onion powder, salt, and pepper. Mix well. /n
Step 7: Stir in cherry tomatoes and spinach, cooking until the spinach wilts. /n
Step 8: Add cooked penne and toss to coat, using reserved pasta water to adjust sauce consistency. /n
Step 9: Return chicken to the skillet, mix gently, and garnish with fresh basil before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to maintain the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.
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