Creamy garlic chicken

This one is delicious and good for using up leftover chicken and cooking cream. Recipe sez 2 cups of cream though and that’s straight bullshit. 1 max.

And prep the chicken kinda however you like

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!