- Serves: 4 servings
- Level: Easy
- Category: Main course
Method
- 01
Coat the chicken with 2 tbsp olive oil, salt, pepper, Italian seasoning and paprika. Leave it to season while you prepare the remaining ingredients.
- 02
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 final spoonful of oil, then cool and cut into bite-size pieces.
- 03
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.
- 04
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.
- 05
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.
- 06
Serve at once with extra Parmesan, crushed red pepper and torn basil if you like.
Control points
Choose a wide, deep pan with a lid; lower the heat promptly if the broth-and-cream mixture climbs toward the rim.
Treat the pasta package as the doneness guide and stop one minute short, because the pasta gets its final minute with the chicken and spinach.