Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini mushrooms, sliced
- 1/2 teaspoon (2.5ml) dried Italian seasoning
- 1/4 teaspoon (1.25ml) red pepper flakes (optional)
- 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
- Zest and juice of 1 lemon
- 10 oz (280g) fresh spinach, washed and roughly chopped
- 1 lb (450g) pasta of your choice (fettuccine, linguine, or penne work well)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
- Add sliced mushrooms and cook until softened and browned.
- Season chicken with salt, pepper, and Italian seasoning.
- Add chicken to the skillet and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
- Pour white wine into the skillet and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced slightly.
- Add chicken broth and heavy cream to the skillet. Bring to a simmer and cook until the sauce has thickened slightly.
- Stir in Parmesan cheese and lemon zest and juice. Season with salt and pepper to taste.
- Add spinach to the sauce and cook until wilted.
- Return the cooked chicken to the skillet. Add the drained pasta to the sauce and toss to coat. Add a little pasta water if needed to achieve the desired consistency.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Enjoy your chicken spinach pasta.