01 -
Cook the pasta according to the package instructions, drain, and set aside, reserving 1/2 cup of pasta water.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and dried basil. Add the chicken to the pan and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add another tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant. Add the red pepper flakes (if using) and cook for another 30 seconds.
04 -
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer, cooking for about 2-3 minutes, until the sauce thickens slightly.
05 -
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
06 -
Add the cooked chicken back to the skillet along with the pasta. Stir everything together to combine. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
07 -
Stir in the grated Parmesan cheese, allowing it to melt and coat the pasta and chicken with the sauce. Adjust seasoning with salt and pepper to taste.
08 -
Serve the pasta with a sprinkle of fresh chopped basil or parsley for a burst of color and fresh flavor.