Creamy Spinach Chicken Maccheroni by Tanerxaydin

Ingredients

• 1 tbsp olive oil
• 450g (1 lb) boneless, skinless chicken breast, sliced into bite-sized pieces
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp unsalted butter
• 1 tbsp minced garlic (about 3 cloves)
• 2 cup chicken broth
• 1 cup heavy cream
• 225g (8 oz) maccheroni or other small pasta
• 140g (5 oz) fresh spinach
• 1/2 cup grated parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced chicken breast and season with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Cook for 4-5 minutes per side until golden brown and cooked through.
3. Remove the cooked chicken from the pot and set aside.
4. Reduce heat to medium, add 2 tbsp butter to the same pot, and let it melt. Add 1 tbsp minced garlic and cook for 1 minute until fragrant.
5. Pour in 2 cups chicken broth and 1 cup heavy cream, stirring to combine.
6. Add 8 oz maccheroni pasta to the pot, stirring well to ensure it's submerged.
7. Bring the liquid to a gentle simmer, then cover the pot and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
8. Stir in 5 oz fresh spinach and cook for 2-3 minutes until wilted.
9. Return the cooked chicken to the pot.
10. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce is creamy. Serve hot.