1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Add Cheese and Spinach: Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Continue to stir until the cheese has melted and the sauce is creamy. Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
Combine: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until the pasta is coated in the creamy sauce.
Serve: Garnish with chopped parsley and additional Parmesan cheese if desired. Serve hot.
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