Ingredients:

  • 12 oz penne or rigatoni pasta
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 12 oz Italian chicken sausage, sliced into rounds
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp Italian seasoning
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 0.5 small yellow onion, finely diced
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta 1-2 minutes shy of package directions for al dente texture. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sauté chicken until golden and cooked through (5-6 minutes). Remove and set aside.
  3. In the same skillet, sear the sliced chicken sausage for 2-3 minutes per side until caramelized. Remove and set aside with the chicken.
  4. Reduce heat to medium. Add diced onion and sauté until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Whisk in the Parmesan cheese until the sauce is smooth.
  6. Return the chicken and sausage to the skillet. Add the fresh baby spinach and stir for 1 minute until wilted.
  7. Add the cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to reach desired sauce consistency.
  8. Garnish with fresh parsley and serve immediately.