Ingredients:

  • 12 oz penne or rigatoni pasta
  • 1 lb chicken breast, sliced into thin medallions
  • 10 oz cremini mushrooms, sliced 1/4 inch thick
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 tsp fresh thyme leaves
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup reserved starchy pasta water
  • 2 cups fresh baby spinach
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Boil the pasta. Cook the 12 oz penne in salted water until slightly firm to the bite (al dente).
  2. Save the water. Scoop out 0.5 cup of the cloudy pasta water before draining. Note: This is your insurance policy against a dry pasta dish.
  3. Sear the chicken. Heat 1 tbsp oil in the skillet and cook the 1 lb chicken medallions until golden brown on both sides. Remove and set aside.
  4. Sauté the mushrooms. Add the remaining oil and the 10 oz mushrooms. Cook undisturbed for 3 mins until deep brown and fragrant.
  5. Aromatize the base. Stir in the diced shallot and minced garlic. Sauté for 1 minute until the shallot turns translucent.
  6. Deglaze the pan. Pour in the 0.5 cup white wine. Use a wooden spoon to scrape the bottom until the liquid reduces by half.
  7. Build the sauce. Stir in the 1 cup heavy cream, thyme, salt, and pepper. Simmer for 2 mins until slightly thickened.
  8. Combine everything. Add the chicken, cooked pasta, and 2 cups baby spinach back to the pan.
  9. Emulsify with cheese. Stir in the 0.5 cup parmesan and the reserved pasta water. Toss vigorously until the spinach wilts and sauce coats everything.
  10. Final Seasoning. Taste and add a final crack of black pepper if needed.