Ingredients:

  • 12 oz Penne or Rotini pasta
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 cups fresh baby spinach, packed
  • 0.5 cup plain Greek yogurt (2% fat)
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 cup reserved pasta cooking water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta for 1 minute less than package directions for al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. Pat chicken pieces dry and season with smoked paprika, sea salt, and black pepper.
  3. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside.
  4. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add baby spinach and sauté until wilted.
  5. Lower heat to medium-low. In a small bowl, whisk a few tablespoons of the warm pasta water into the Greek yogurt to temper it. Pour the yogurt mixture, remaining pasta water, and Parmesan cheese into the skillet.
  6. Stir until the sauce is smooth and creamy. Return the chicken and cooked pasta to the skillet. Toss with lemon juice and optional red pepper flakes until the sauce clings to the pasta. Serve immediately.