Creamy Chicken Penne Pasta

Start to finish: 45 minutes
Impresses: 8

Ingredients
2 tablespoons olive oil
2½ teaspoons kosher salt, divided
Freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons salted butter
1 medium white onion, diced
4 garlic cloves, minced
1 pound penne pasta
3 cups chicken stock
1½ cups half & half
1 cup heavy cream
1¼ cup freshly grated Parmesan cheese
1 pint cherry tomatoes, halved
4 cups fresh spinach leaves

Method
Place a large, shallow Dutch oven over medium heat and add 2 tablespoons olive oil. Sprinkle 2 teaspoons of the kosher salt, black pepper, onion powder, garlic powder and Italian seasoning over the sliced chicken breast, tossing to coat. Add chicken to the heated oil and cook until browned on all sides, about 7 minutes. Remove chicken from pot and set aside.

Add butter to the pot, followed by onions, stirring to coat. Sprinkle with the remaining kosher salt and cook until onions begin to soften and turn translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.

Add dry pasta, chicken stock and half & half, stirring to combine. Increase heat and bring pasta to a boil. Cook 7–9 minutes, or until noodles are al dente. Do not drain.

Stir in heavy cream, Parmesan cheese, tomatoes, spinach and reserved chicken. Serve with additional Parmesan cheese, if desired.