Creamy Garlic Chicken Pasta

How to make it

1. Bring a large pot of salted water to a boil. Cook penne until al dente, about 9 minutes. Reserve ½ cup pasta water.

   Salt the water generously — it should taste like the sea, since this is the only chance to season the pasta itself. That starchy reserved water is liquid gold later for loosening the sauce.

2. While the pasta cooks, season the cubed chicken with salt, pepper, and half the Italian seasoning.

   Seasoning now, while the pan heats, lets the salt start drawing flavor into the chicken. Pat the cubes dry first so they brown instead of steam.

3. Heat olive oil in a large skillet over medium-high. Sear the chicken in a single layer for 4 minutes per side until golden. Remove and set aside.

   A hot pan and a little patience build the golden crust that carries the whole dish — resist nudging the pieces so they can brown. Crowding the pan drops the heat and steams the meat, so work in batches if needed.

4. Lower heat to medium. Add minced garlic and cook 30 seconds until fragrant — do not brown.

   You're after the aroma, not color — the moment the kitchen smells like garlic, you're done. The lower heat keeps it sweet rather than acrid.

5. Pour in the heavy cream and bring to a gentle simmer. Stir in parmesan until smooth.

   Keep it at a lazy simmer, never a hard boil, or the cream can split. Add the parmesan off the strongest heat and stir until it melts into a glossy, even sauce.

6. Add the spinach and let it wilt into the sauce, about 1 minute.

   The spinach looks like too much at first, then collapses to almost nothing — fold it through gently and pull it the second it turns silky and bright green.

7. Return the chicken to the pan, add the cooked pasta, and toss to coat. Loosen with reserved pasta water as needed.

   Tossing everything together in the pan lets the pasta drink up the sauce instead of just wearing it. Add the reserved water a splash at a time until it clings without pooling.

8. Finish with a squeeze of lemon. Taste, adjust salt, and serve immediately.

   A hit of acid at the end cuts the richness and makes the whole dish taste brighter. Always taste before serving — a final pinch of salt is often what pulls it together.