Creamy Chicken and Spinach Pasta

By Gigi-licious

Ingredients

• 3/4 pound  gemelli, penne, or another 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

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from realsimple.com

Preparation

Step 1

1. 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.

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

3. Add the cream, chicken, spinach, and ½ teaspoon each salt and pepper to the pot 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 (add ¼ cup of the reserved cooking water if the pasta seems dry). Serve with the Parmesan.