Creamy Tomato and Spinach Pasta with Grilled Chicken

Instructions

1. 1

   Pat chicken breasts dry with paper towels. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat, tent with foil, and let rest for 5 minutes before slicing.

2. 2

   While chicken is grilling, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

3. 3

   In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes (undrained) and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Reduce heat to low and stir in the heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2-3 minutes, stirring occasionally, until the sauce is slightly thickened.

5. 5

   Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes. Stir in the 1/4 cup grated Parmesan cheese. Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

6. 6

   Slice the grilled chicken breasts against the grain into strips. Divide the creamy tomato and spinach pasta among plates and top each serving with sliced grilled chicken. Garnish with extra Parmesan cheese if desired.