Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 10 oz penne or fusilli pasta
  • 3 cloves garlic, minced
  • 1 large shallot, finely diced
  • 1 cup low-sodium chicken broth
  • 0.5 cup plain non-fat Greek yogurt, room temperature
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 cup reserved pasta water

Instructions:

  1. Pat chicken strips dry and toss with smoked paprika, garlic powder, sea salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until a mahogany crust forms. Remove and set aside.
  2. Boil pasta in salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
  3. In the same skillet, reduce heat to medium. Sauté shallots for 2 minutes, then add minced garlic for 30 seconds until fragrant.
  4. Deglaze the pan with chicken broth, scraping up any browned bits. Add baby spinach and stir until wilted.
  5. Return the chicken and cooked pasta to the skillet. Pour in 0.5 cup of reserved pasta water and toss to coat.
  6. Remove the pan from heat completely. Whisk in the Greek yogurt and grated Parmesan cheese vigorously until a smooth, creamy sauce forms and clings to the pasta.