Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb short pasta such as Fusilli or Penne
  • 2 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh parsley, chopped
  • 1 cup baby spinach

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook pasta 2 minutes less than package instructions for al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Pat chicken cubes dry with paper towels. Season with salt and pepper. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear without moving for 3-4 minutes until a mahogany crust forms (Maillard reaction). Flip and cook until internal temperature reaches 165°F. Remove chicken from pan and set aside to rest.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Deglaze the pan with lemon juice, scraping up any browned bits.
  5. Whisk in heavy cream and 1/2 cup of the reserved pasta water. Simmer for 2 minutes to reduce slightly. Stir in lemon zest and Parmigiano-Reggiano until a glossy emulsion forms.
  6. Add the cooked pasta, seared chicken, and baby spinach to the pan. Toss for 1-2 minutes until the spinach is wilted and the sauce clings to the noodles. Adjust consistency with more pasta water if needed.
  7. Garnish with fresh parsley and serve immediately.