Anti-Inflammatory “Marry Me” Chicken Pasta

Instructions

1. Season the chicken: Pat the chicken dry and season both sides with paprika, turmeric, garlic powder, Italian seasoning, salt, and black pepper.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for about 4–5 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
3. Sauté the aromatics: Add another tablespoon of olive oil to the same skillet. Add onion and cook for 2–3 minutes. Add garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for another minute.
4. Make the sauce: Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the pan. Simmer for 2–3 minutes.
5. Add creaminess: Reduce the heat to low and stir in coconut milk or light cream. Gradually add Parmesan, stirring until the sauce becomes smooth and creamy.
6. Add spinach: Stir in the baby spinach and cook for 1–2 minutes until wilted.
7. Cook the pasta: Meanwhile, cook the pasta according to package directions until al dente. Reserve about ½ cup pasta water, then drain.
8. Combine: Add the pasta to the skillet and toss with the creamy sauce. If the sauce is too thick, add a little reserved pasta water.
9. Finish: Stir in lemon juice and lemon zest. Return the chicken to the skillet and spoon some sauce over it.
10. Garnish: Finish with fresh basil, parsley, extra Parmesan, and a small sprinkle of red pepper flakes if desired.