Ingredients:

• 1 lb penne pasta

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional, for heat)

• 1 can (14 oz) diced tomatoes, undrained

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach leaves

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• Fresh basil or parsley for garnish

Instructions:

1. Cook the Pasta:

• Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

1. Season and Cook Chicken:

• Season the chicken pieces with salt and black pepper.

• In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

1. Prepare the Sauce:

• In the same skillet, add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Sauté for a minute until fragrant.

• Add the diced tomatoes (with their juices) and cherry tomatoes. Simmer for 5-7 minutes, allowing the tomatoes to break down and the flavors to meld.

• Stir in the heavy cream and grated Parmesan cheese. Cook until the sauce thickens slightly.

1. Combine Chicken and Pasta:

• Return the cooked chicken to the skillet with the sauce. Add baby spinach leaves. Stir until the spinach wilts and the chicken is coated in the sauce.

1. Add Pasta:

• Add the cooked penne pasta to the skillet. Toss everything together until the pasta is well coated with the sauce.

1. Garnish and Serve:

• Garnish with fresh basil or parsley.

• Serve hot, with additional Parmesan on the side.