Pasta al Pollo e Spinaci (Creamy Chicken and Spinach Pasta)

Method

1. 1

   Boil the fusilli in well-salted water until just shy of al dente, about 10 minutes, reserving a cup of pasta water.

2. 2

   Season the chicken pieces and sear in olive oil in a wide skillet over medium-high heat until golden and cooked through, about 6 minutes. Transfer to a plate.

3. 3

   Melt the butter in the same pan, add the garlic, and cook 30 seconds until fragrant.

4. 4

   Pour in the milk and lemon zest and simmer 2 minutes, scraping up any browned bits from the pan.

5. 5

   Add the spinach and stir until just wilted, about 1 minute.

   💡 Add the spinach in handfuls off the heat if the pan looks crowded — it collapses fast.

6. 6

   Return the chicken to the pan along with the drained pasta and a splash of pasta water, tossing until everything is coated in a light sauce.

7. 7

   Stir in the parmesan off the heat and serve at once.