1poundboneless skinless chicken breastscut into small cubes
6ouncesfresh baby spinach(about 3 cups)
1 1/2cups freshly grated Parmesan cheese
Bring a large pot of water to boil and cook pasta according to box directions for al dente.
Meanwhile, cook chicken in a large nonstick skillet (or skillet sprayed with nonstick spray or a little olive oil) over medium heat for about 3-5 minutes or until nearly cooked through. Add spinach and cook an additional 1-2 minutes or until spinach starts to wilt. Set aside.
Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
Stir in Parmesan cheese. Stir in chicken, spinach, and drained cooked pasta.
SNAPPY TIPS: You can add additional vegetables or meat if you'd like. Top with a little more grated cheese and/or fresh chopped parsley if desired.SNAPPY SUBSTITUTIONS: You can try using lighter creams or whole milk for a lighter version, but sauce will not thicken as much so you may want to also add a thickener. Try your favorite pasta but be sure to adjust the cooking time as needed.