Ingredients
Scale
- 1 lb Chicken breast, cut into bite-sized pieces
- 1 lb Yukon Gold potatoes, diced into 1/2 inch cubes
- 8 oz Penne or Fusilli pasta
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 4 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 cups Fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced potatoes with two tablespoons of olive oil, smoked paprika, salt, and pepper on a large baking sheet. Spread them in a single layer to ensure even crisping. Roast for 25 to 30 minutes, tossing halfway through, until they are golden brown and crispy on the outside and tender on the inside. Remove them from the oven and set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. While the pasta cooks, heat the remaining olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and oregano. Sear the chicken in the skillet until golden brown and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and keep it warm on a plate.
- In the same skillet used for the chicken, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the parmesan cheese until the sauce thickens slightly. Stir in the fresh baby spinach and cook for 1 to 2 minutes until the leaves have wilted into the sauce.
- Add the cooked pasta and seared chicken into the skillet with the cream sauce. Toss everything together until the pasta is thoroughly coated. Gently fold in the roasted potatoes at the very last second to maintain their crispy texture. Garnish with fresh parsley and extra parmesan cheese. Serve immediately while the sauce is hot and glossy.
- Cook Time: 55 minutes