Total cook time: 35 minutes

Ingredients:

• 2 chicken breasts
• 1 pint cherry tomatoes
• 1 package (6 oz.) spinach
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 box spaghetti
• 1 tablespoon Italian seasoning
• 4 cloves garlic (about 1 tablespoon)
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt
• Pepper
• Garlic powder

Directions:

1. Add olive oil to a large pan and season the chicken breasts with salt, pepper, and garlic powder to taste.
2. In a separate pot, start boiling the water for the spaghetti.
3. Add the chicken breasts to the pan. The cook time will depend on how thick they are, but mine took about 10 minutes per side to reach a safe internal temperature (165°).
4. When the pasta water begins to boil, salt it and add the spaghetti (it should take about 10 minutes to cook through).
5. While the chicken and spaghetti are cooking, halve the cherry tomatoes and mince the garlic.
6. Drain the spaghetti and set it aside.
7. When the chicken is done, place it on a separate plate and melt the 2 tablespoons of butter in the same pan.
8. After the butter melts, add the garlic and the cherry tomatoes and season them with more salt and pepper. Once the tomatoes start to soften (about 3-5 minutes), add the spinach.
9. Once the spinach fully wilts (another 3 minutes), add the 1/2 cup of heavy cream and 1/2 cup of Parmesan cheese into the pan along with the Italian seasoning. Stir, then place the chicken back into the pan, too. I sliced mine first but you can certainly leave it whole.
10. Serve over spaghetti.

This is adapted from this Delish recipe, and it’s