- 1.1–1.3 lb (500–600 g) boneless, skinless chicken breasts (about 2 medium breasts)
- About 1/3 cup all-purpose flour (for coating the chicken)
- Salt and black pepper (for seasoning the chicken)
- 10.5 oz (300 g) your favorite pasta (e.g. spaghetti)
- 10–14 oz (300–400 g) cherry tomatoes
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1⅓ cups heavy cream
- 1/2 cup pasta water or chicken/vegetable broth
- 1 heaping tsp dried basil or oregano
- 3.5–4 oz (100–120 g) fresh baby spinach (about 3–4 cups, packed)
- Salt and black pepper (to taste, for the sauce)
- About 1/2 cup freshly grated Parmesan (approx. 1.8 oz / 50 g)
- Fresh parsley, chopped (optional, for garnish)
- 2 tbsp cooking oil (olive, canola, or vegetable) + 1 tbsp butter (or as needed, for frying)
STEP 1. Cook the Pasta 🍝Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions. About one minute before the pasta is done, scoop out ½ cup (120 ml) of the starchy pasta water and set it aside for the sauce. Drain the pasta in a colander, then toss it with a drizzle of olive oil to prevent sticking. Set it aside while you prepare the sauce. STEP 2. Cook the Chicken 🍗🔥Cut the chicken breasts into bite-sized pieces. Season them well with salt and pepper, then lightly coat each piece in flour—this helps lock in moisture and gives a nice golden crust.In a large skillet, heat a few tablespoons of vegetable oil (or another neutral oil like canola or avocado oil) over medium-high heat. Once hot, add the chicken in a single layer—work in batches if needed to avoid overcrowding the pan.Cook the chicken for about 3–4 minutes per side, until golden brown and fully cooked through. Transfer to a plate and set aside. STEP 3. Sauté the Veggies 🧅🍅In the same skillet you used for the chicken, add a bit more vegetable oil if needed. Optionally, stir in a tablespoon of butter for extra flavor. Once the fat is hot and shimmering, add the chopped onion and sauté for about 2–3 minutes, until it becomes soft and translucent.Next, toss in the halved cherry tomatoes and cook for another 2 minutes, stirring occasionally, until they start to break down slightly. Add the minced or grated garlic, give everything a good stir, and cook for 30 seconds to 1 minute, just until fragrant—be careful not to let the garlic burn. STEP 4. Make the Creamy Sauce 🥄🌿Pour in the heavy cream (or thickened/double cream, depending on your region) and the reserved pasta water. For extra flavor, you can swap the pasta water for the same amount of chicken or vegetable stock—it works beautifully. Stir everything together, then season with salt, pepper, and dried basil. If you don’t have basil, feel free to use your favorite dried herbs—oregano works great too.Let the sauce simmer for 6–8 minutes, stirring occasionally, until it thickens slightly. (If you prefer a thicker sauce, feel free to let it simmer for a minute or two longer.) Once it’s nicely creamy, add the baby spinach and stir it into the sauce. Let it cook for another 1–2 minutes, just until the spinach wilts and reduces in volume. STEP 5. Combine Everything & Finish the Dish 🍝🧀Add the cooked chicken back into the skillet with the sauce. Stir well and let it simmer for about a minute to bring the flavors together. Then add the cooked spaghetti and toss everything thoroughly so the sauce coats the pasta nicely.Let it cook for another 2 minutes to make sure everything is heated through. Finally, sprinkle in some freshly grated Parmesan and, if you’d like, a handful of chopped parsley for a fresh touch. Serve immediately and enjoy!
