Prep the ingredients: Wash and dry the spinach in a salad spinner. Rinse and pat dry the chicken, then slice each breast in half lengthwise. If they’re still thick, gently pound them with a rolling pin in a zip-lock bag or plastic wrap.
5 cups fresh spinach
Season the chicken: Sprinkle both sides with paprika, oregano, basil, salt, and pepper.
1 pound large boneless skinless chicken breasts , 1 teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon dried basil, black pepper, 1 teaspoon smoked paprika
Cook the chicken: Heat oil in a large skillet over medium-high. Once hot, cook chicken for about 5 minutes on each side until golden. If it sticks to the pan, cook a bit longer. When done, place chicken on a paper-towel-lined plate, let rest, and then slice into thin strips or bite-sized pieces. The internal temperature should reach at least 165°F. Set aside.
good quality olive oil
Cook the bacon: Wipe out any dark bits from the skillet, then cook the bacon until it’s as crispy as you like. Set aside.
6 slices bacon
Make the creamy sauce: In the same skillet with bacon drippings, sauté the onion for a couple of minutes, then add garlic and cook for another minute.
½ of medium yellow onion, 2 teaspoons minced garlic
Add broth, cream, and pasta: Pour in the broth and simmer for 5 minutes. Reduce heat to low, add the cream, and stir in the uncooked pasta. Simmer until pasta is al dente, about 10-15 minutes.
10 oz your favorite short pasta , 12 oz heavy cream, 3 cups broth
Finish the sauce: Stir in Parmesan, spinach, and butter if you like extra creaminess. Toss until spinach is wilted and pasta is fully coated in the sauce. If the sauce is too thick, add a bit of water.
2 tablespoon butter, 5 cups fresh spinach, 1 cup parmesan cheese
Serve: Top with sliced chicken, fresh herbs, extra Parmesan, and red pepper flakes if desired. Enjoy right away for the best texture!
