Ingredients:
- 1.5 lbs (680g) chicken breast, cut into uniform 1 inch pieces
- 1 tsp (5ml) smoked paprika
- 1 tsp (5ml) kosher salt
- 0.5 tsp (2.5ml) cracked black pepper
- 2 tbsp (30ml) extra virgin olive oil
- 12 oz (340g) short pasta (penne, fusilli, or rotini)
- 3 cups (710ml) low sodium chicken broth
- 1 cup (240ml) heavy cream
- 4 cloves garlic, minced
- 1 cup (30g) fresh baby spinach
- 0.5 cup (50g) freshly grated parmesan cheese
- 1 whole lemon, zested and juiced
Instructions:
- Prep the chicken. Pat the 1.5 lbs of chicken breast dry with paper towels.
- Season the meat. Toss the chicken pieces with the 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp pepper until evenly coated.
- Sear the chicken. Heat 2 tbsp olive oil in your large skillet over medium high heat. Add chicken and cook for 5 minutes until golden and browned on all sides. Remove chicken and set aside.
- Sauté aromatics. In the same pan, add the 4 minced garlic cloves. Cook for 1 minute until fragrant and pale gold, being careful not to let them burn.
- Deglaze the pan. Pour in a splash of the 3 cups chicken broth, scraping the bottom of the pan to release the brown bits (the fond).
- Simmer the base. Add the remaining chicken broth, 1 cup heavy cream, and the 12 oz of dry pasta.
- Cook the pasta. Bring to a gentle boil, then reduce heat to medium low. Simmer for 10 to 12 minutes until pasta is al dente and the liquid has reduced into a thick sauce.
- Reintroduce the protein. Stir the browned chicken back into the pan along with any accumulated juices.
- Wilt the greens. Add the 1 cup baby spinach and 0.5 cup parmesan cheese. Stir for 2 minutes until the spinach is silky and the cheese is melted.
- Final brighten. Remove from heat and stir in the lemon zest and juice from the whole lemon.