Creamy Tomato and Spinach Pasta with Grilled Chicken Breast

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 or grill pan over medium-high heat. Grill chicken for 6-8 minutes per side, or until 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. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.

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 3-5 minutes. Add minced garlic and red pepper flakes (if using) 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 5-7 minutes, allowing the sauce to thicken slightly. Reduce heat to low and stir in the heavy cream and Parmesan cheese until smooth and creamy.

5. 5

   Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water. Season with salt and black pepper to taste.

6. 6

   Add the cooked and drained pasta to the creamy tomato and spinach sauce, tossing to coat evenly. Slice the rested grilled chicken breast into strips or cubes. Serve the pasta immediately, topped with the grilled chicken, a sprinkle of extra Parmesan cheese, and fresh basil or parsley if desired.