Quick Weeknight Chicken Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Sear the chicken until golden brown and cooked through, about 5–6 minutes. Remove from skillet and set aside.
Sauté the vegetables: In the same skillet, add onion and garlic. Sauté for 2–3 minutes until fragrant and translucent. Add cherry tomatoes and cook for another 2 minutes until they begin to soften.
Make the sauce: Reduce heat to medium-low. Stir in chicken broth, cream, and Italian herbs. Bring to a gentle simmer. Add Parmesan cheese and stir until melted and the sauce becomes creamy.
Combine pasta and chicken: Return cooked chicken to the skillet. Add the cooked pasta and baby spinach. Toss everything together, adding a little reserved pasta water if the sauce needs thinning. Cook for 1–2 minutes until the spinach wilts and the pasta is evenly coated.
Serve: Divide pasta among plates or bowls. Garnish with fresh basil, extra Parmesan, and crushed red pepper flakes if desired. Serve immediately while warm.

Protein Swap: Use shrimp, turkey, or tofu instead of chicken.
Vegetable Boost: Add zucchini, bell peppers, or mushrooms for extra nutrition.
Cream-Free Option: Substitute heavy cream with 1/2 cup Greek yogurt for a lighter sauce.
Gluten-Free: Use gluten-free pasta to keep the meal gluten-free without sacrificing flavor.

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