Creamy Tomato Chicken Pasta (Rosé Sauce)

Instructions

1. 1

   Start the pasta: bring a large pot of salted water to a boil and cook the noodles to 1–2 minutes shy of package directions (they’ll finish in the sauce). Reserve ½ cup pasta water, then drain.

2. 2

   Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, warm olive oil. Add chicken in a single layer and cook until golden and just cooked through, 3–4 minutes per side for slices or 5–7 minutes for chunks. Remove chicken to a plate and keep warm.

3. 3

   In the same skillet, reduce heat to medium and add butter. Sauté the onion until translucent, about 3 minutes. Add mushrooms (if using) and cook until they release their juices, another 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

4. 4

   Pour in the crushed tomatoes and chicken broth, scraping up any browned bits. Stir in oregano and red pepper flakes. Let simmer 3–4 minutes to meld flavors.

5. 5

   Reduce heat to low and stir in the cream. Heat gently until the sauce is warm and slightly thickened, about 2–3 minutes. Taste and season with salt and pepper.

6. 6

   Stir in the Parmesan until melted and smooth. If the sauce is too thick, loosen with reserved pasta water a splash at a time until you reach a silky consistency.

7. 7

   Return the chicken to the skillet and fold in spinach (if using) until wilted. Add the drained noodles and toss gently so every noodle is glossy with sauce. Warm together 1–2 minutes so everything is hot.

8. 8

   Serve immediately with extra Parmesan and chopped basil or parsley scattered on top. A grind of black pepper finishes it beautifully.