Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, thinly sliced into strips
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 12 oz (340g) fettuccine or linguine
  • 4 tbsp (56g) unsalted butter, divided
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Season chicken strips with salt and pepper. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer; cook without moving for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2-3 minutes until opaque throughout. Remove chicken to a plate.
  2. Reduce heat to medium. Add 2 tbsp (28g) of butter to the same pan. Once bubbling, stir in the minced garlic and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant and pale gold.
  3. Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth. Fold in the baby spinach, stirring until the leaves are wilted.
  4. Toss the cooked pasta and seared chicken into the sauce. Add 2 tbsp (30ml) of reserved pasta water and the remaining 2 tbsp (28g) of cold butter. Toss vigorously over low heat until the sauce is glossy and coats the pasta perfectly.