Creamy Chicken and Spinach Pasta

By hicksofmarvin

Ingredients

• 3/4 pound gemelli, penne, or short pasta
• 1 cup frozen peas
• 1 tablespoon unsalted butter
• 2 cloves garlic, chopped
• 1 cup heavy cream
• 2 cups shredded rotisserie chicken (about half of a 2- to 2 1/2-pound bird)
• 5 ounces baby spinach (about 6 cups)
• kosher salt and black pepper
• grated Parmesan, for serving

Preparation

Step 1

Directions

Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the
cooking water. Drain the pasta and peas and reserve the pot.

Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the cream, chicken, spinach, and ½ teaspoon each salt and pepper and cook until the chicken is warmed through and the
spinach is wilted, 2 to 3 minutes.

Add the pasta and peas and toss to combine (adding a little of the reserved cooking water as needed to loosen the sauce).
Serve with the Parmesan.