Creamy Lemon Chicken Pasta with Spinach

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While pasta cooks, heat olive oil in a large skillet over medium-high heat.

3.Add the chicken pieces to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

4.In the same skillet, reduce heat to medium. Add butter and chopped onion. Sauté until onion is translucent, about 3-4 minutes.

5.Add minced garlic and cook for 30 seconds until fragrant.

6.Stir in the cream cheese and heavy cream, stirring constantly until the cream cheese melts and the sauce is smooth.

7.Add the chicken bouillon, lemon zest, and lemon juice. Stir to combine and let the sauce simmer gently for 2-3 minutes to thicken slightly.

8.Add the chopped spinach to the sauce and cook until wilted, about 1-2 minutes.

9.Return the cooked chicken to the skillet and toss to coat in the sauce.

10.Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to desired consistency.

11.Stir in the grated Parmigiano Reggiano cheese. Adjust seasoning with salt and freshly ground black pepper to taste.

12.Serve immediately, garnished with a sprig of fresh rosemary if desired.