Chicken Spinach Pasta (Print Version)

Juicy chicken and pasta tossed with spinach, cream cheese, and a flavorful parmesan sauce. Ready to be your new favorite dinner.

# Ingredients:

→ Sauce Base

01 - 1 teaspoon mustard powder
02 - 1 teaspoon soy sauce
03 - 1 cup chicken broth
04 - 1 teaspoon hot sauce
05 - 1 cup half and half

→ Seasonings

06 - 1 pinch red pepper flakes
07 - ¼ teaspoon garlic salt
08 - ½ teaspoon each: oregano, parsley, onion powder, basil

→ Main Components

09 - ½ pound Mezzi rigatoni
10 - 3 cloves garlic, minced
11 - 1 tablespoon olive oil
12 - 1 pound boneless, skinless chicken breast
13 - 3 cups packed baby spinach
14 - 3 tablespoons butter

→ Sauce Additions

15 - ¾ cup grated Parmesan cheese
16 - ½ cup dry white wine
17 - 1½ teaspoons lemon pepper seasoning
18 - 3 tablespoons flour
19 - 2 teaspoons fresh lemon juice
20 - 2 tablespoons softened cream cheese

# Steps:

01 - Mix the sauce liquids together in a measuring cup. Dice the chicken into small chunks, then sprinkle with lemon pepper seasoning.
02 - Brown the seasoned chicken in hot oil, letting it sear for 2-3 minutes per side. Take it out of the pan and set aside.
03 - In the same pan, pour in the wine and let it reduce. Throw in garlic, butter, and flour, cooking out the rawness of the flour.
04 - Slowly pour in the sauce mix while stirring, then add Parmesan and cream cheese. Stir until melted and smooth.
05 - Stir spinach into the hot sauce to wilt, then add lemon juice, cooked chicken, and the pasta. Heat everything until warm, then serve.

# Helpful Notes:

01 - Hot sauce, soy sauce, and mustard balance flavors rather than overpower them.
02 - Grate Parmesan yourself for better results when melting.
03 - Store leftovers for up to 3 days in the fridge or freeze for 3 months max.

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