# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables & Herbs
02 - 3 cups baby spinach (optional)
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup fresh basil leaves, plus extra for garnish
→ Pasta & Liquids
07 - 250 grams (approximately 8 ounces) dried penne or fusilli pasta
08 - 720 milliliters low-sodium chicken broth
09 - 120 milliliters whole milk or half-and-half
10 - 2 tablespoons extra virgin olive oil
→ Flavorings
11 - Zest and juice of 1 large lemon
12 - 1/3 cup grated Parmesan cheese, plus extra for serving
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon red pepper flakes (optional)
# How To:
01 - Warm olive oil in a large deep skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté for about 4 minutes until lightly browned. Transfer to a plate.
02 - In the same skillet, cook finely chopped onion until softened, approximately 3 minutes. Add minced garlic and halved cherry tomatoes; sauté for 2 minutes until fragrant and tomatoes begin to soften.
03 - Add dried pasta, chicken broth, and milk to the skillet. Stir well, scraping up any browned bits from the bottom.
04 - Return browned chicken along with its juices to the pan. Bring mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 12 to 14 minutes until pasta is al dente and most liquid has been absorbed.
05 - Stir in lemon zest, lemon juice, spinach, and Parmesan cheese. Cook for 2 to 3 minutes until spinach wilts and sauce turns creamy. Remove from heat and fold in fresh basil. Adjust seasoning to taste.
06 - Plate immediately, garnishing with extra basil leaves and Parmesan cheese as desired.
