Creamy Jalapeño Garlic Chicken Pasta

Ingredients

• 12 oz penne or rigatoni
• 1 lb boneless skinless chicken breast, cubed
• 1 tablespoon Minnezona Jalapeño Garlic Seasoning
• 1 tablespoon olive oil
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ cup reserved pasta water
• 2 cups baby spinach
• 1 tablespoon lime juice

Directions

1. Cook pasta in a large pot according to package directions. Reserve ½ cup pasta water before draining.
2. Toss chicken with Jalapeño Garlic Seasoning. Heat olive oil in a large skillet over medium-high and cook chicken 6–8 minutes until browned and 165°F internally.
3. Reduce heat to medium-low. Add cream and bring to a gentle simmer. Stir in Parmesan until smooth.
4. Add drained pasta and spinach. Toss until spinach wilts, adding reserved pasta water a little at a time until the sauce coats the pasta.
5. Stir in lime juice, taste, and serve immediately.

Recipe Notes

• Keep the cream below a hard boil after adding Parmesan.
• Add pasta water gradually; you may not need all of it.
• Chicken thighs can replace breast meat.