Ingredients
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, prepare the chicken. Season the chicken breasts with salt and pepper, then coat them in panko breadcrumbs.
- In a large skillet, heat some olive oil over medium-high heat. Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest before slicing it into strips.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a simmer, then add the grated Parmesan cheese, stirring until melted and smooth.
- Add the cooked pasta and fresh spinach to the skillet, tossing until everything is well coated in sauce.
- Top with sliced crispy chicken, garnish with extra Parmesan if desired, and serve warm.
Nutrition
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed for a silky sauce.