Ingredients
4 skinless, boneless chicken breasts (about 2 lb.)
1 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 medium shallot, chopped
3 cloves garlic, minced
3 c. low-sodium chicken broth
1 lb. penne
1 (14-oz.) can artichoke hearts, chopped
1 1/2 c. heavy cream
1 tsp. dried oregano
Pinch of red pepper flakes
1 c. shredded mozzarella
1/4 c. finely grated Parmesan, plus more for serving
5 oz. baby spinach
Preparation
Step 1Season chicken all over with Italian seasoning, salt, and black pepper. In a large, high-sided skillet over medium-high heat, heat oil. Cook chicken until golden, about 5 minutes per side. Transfer chicken to a plate. Step 2Reduce heat to medium and cook shallots, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add broth, pasta, artichokes, and cream; season with oregano, red pepper flakes, salt, and black pepper. Return chicken to skillet. Bring to a boil, cover, then reduce heat to medium-low. Simmer, stirring occasionally, until pasta is al dente and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a cutting board. Step 3Add mozzarella and Parmesan to skillet and stir until melted, then add spinach and stir until wilted. Step 4Slice chicken and return to skillet. Toss to combine, then top with more Parmesan.
Have you tried this yet? Let us know how it went in the comments below!
