Chicken and Spinach Pasta

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package instructions until al dente, then drain, reserving about ½ cup of the starchy pasta water before you do.

Sear the chicken

Pat the diced chicken dry and season well with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–6 minutes, turning occasionally, until golden on the outside and no longer pink in the centre. Remove to a plate and set aside.

Soften the garlic and wilt the spinach

Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add the garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned. Add the spinach and toss until fully wilted, about 2 minutes.

Build the cream sauce

Pour in the cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the parmesan until melted and smooth, then taste and adjust seasoning with salt and pepper.

Combine and serve

Return the chicken to the pan, then add the drained pasta and toss everything together over low heat until well coated. If the sauce feels too thick, add a splash of the reserved pasta water and toss again to loosen. Serve immediately with extra parmesan and a crack of black pepper.