Creamy garlic chicken pasta in one pan

Method

1. 01

   Season the chicken

   Coat the chicken with 2 tbsp olive oil, salt, pepper, Italian seasoning and paprika, then leave it to season while you prepare the remaining ingredients.

2. 02

   Brown the chicken in batches

   Heat 1 tbsp oil in a wide pan over medium heat. Brown half the chicken for 3–5 minutes per side and confirm 165°F (74°C) at the thickest point with a thermometer. Set it aside, repeat with the remaining tablespoon of oil, let it rest briefly, and cut into bite-size pieces.

3. 03

   Soften the tomatoes, artichokes and garlic

   Return the pan and its juices to medium heat. Cover the tomatoes until they soften and begin to split, about 2 minutes, then add the artichokes and garlic for another 1–2 minutes.

4. 04

   Simmer the pasta in broth and cream

   Pour in the broth and 1½ tsp salt, then stir in the cream and dry pasta. Bring to a gentle simmer, cover and lower the heat. Cook for one minute less than the package's al dente time, watching that the liquid does not boil over.

5. 05

   Fold in Parmesan, chicken and spinach

   Uncover and stir in the Parmesan. Add the chicken and spinach, cover and simmer for 1 minute. Fold the spinach through, take the pan off the heat and adjust the seasoning.

6. 06

   Finish and serve

   Serve at once with extra Parmesan, crushed red pepper and torn basil if you like.