Ingredients

•  10 ounces dry pasta, (any kind)
• 1 pound boneless skinless chicken breast
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• salt & pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 cup tomatoes, diced
• 2 cups spinach, chopped, optional
• 2 cups heavy cream, (or 16 oz)
• 1/2 cups Parmesan cheese, shredded or grated
• salt & pepper, to taste

Instructions

1. Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
2. Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
3. Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
4. To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
5. Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
6. Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

Recipe from Gimmedelicious.com