Creamy Chicken & Spinach Penne

Method

1. 1

   Prep ingredients

   On a cutting board, cut the chicken into bite-size pieces, mince the garlic, finely grate the parmesan, and zest and juice the lemon; leave the spinach as it is.
2. 2

   Boil the penne

   In a large pot over high heat, cook the penne in a large pot of salted water, stirring twice; drain, reserving a splash of pasta water.

   12 min

   Tip: Start tasting a minute before the package timing suggests; pasta softens quickly.

3. 3

   Brown the chicken

   In a large deep skillet over medium-high heat, warm the olive oil, add the chicken, and turn the pieces occasionally; cook until browned and cooked through, then season with 1/2 tsp salt and a few grinds of black pepper.

   9 min

   Tip: Spread the chicken out; crowded pieces steam instead of browning.

4. 4

   Make the cream sauce

   In the same skillet over medium heat, stir the garlic for 30 seconds, then add the heavy cream and parmesan; stir gently, seasoning with 1/4 tsp salt and black pepper.

   7 min
5. 5

   Toss and wilt

   In the skillet over medium-low heat, fold in the penne, chicken, spinach, and lemon zest and juice; stir, adding a splash of reserved pasta water if needed.

   3 min
6. 6

   Taste and serve

   Taste the pasta in the skillet and adjust with salt and black pepper; divide among warm bowls while the sauce is creamy and loose.