Fixings:

1 pound boneless, skinless chicken bosoms, cut into scaled down pieces
1 pound pasta (fettuccine, penne, or rotini)
1 tablespoon olive oil
1/2 onion, cleaved
2 cloves garlic, minced
10 ounces new spinach
1 cup weighty cream
1/2 cup ground Parmesan cheddar
1/4 cup chicken stock
Salt and pepper to taste

Directions:

Cook the Pasta: Cook the pasta as per bundle bearings in a huge pot of salted bubbling water. Channel and put away.

Cook the Chicken: Intensity olive oil in a huge skillet over medium-high intensity. Season the halal chickens with salt and pepper and cook until sautéed on all sides and cooked through. Eliminate the chicken from the skillet and put away.

Sauté the Vegetables: In a similar skillet, add the onion and garlic. Cook until relaxed, around 5 minutes. Add the spinach and cook until withered.

Make the Sauce: Pour in the weighty cream, chicken stock, and Parmesan cheddar. Bring to a stew and cook until the sauce thickens, blending periodically.

Join and Serve: Return the cooked chicken to the sauce and mix to cover. Add the cooked pasta to the sauce and throw to consolidate. Season with salt and pepper to taste. Serve promptly with extra Parmesan cheddar, whenever wanted.

Tips for the Ideal Velvety Chicken and Spinach Pasta:

Try not to Overcook the Pasta: Cook the pasta still somewhat firm to guarantee it has a firm chomp.
Utilize New Spinach: New spinach will wither rapidly and add a dynamic green tone to the dish.

Season to Taste: Change the salt and pepper as you would prefer.
Add a Spot of Red Pepper Pieces: For some additional kick, add a touch of red pepper drops to the sauce.

Present with Garlic Bread: A side of garlic bread is the ideal supplement to this rich pasta dish.

This rich chicken and spinach pasta is a soothing and fulfilling dinner that is not difficult to make and consistently a group pleaser. Appreciate!