Creamy Garlic Parmesan Pasta with Spinach and Chicken

Bring a large pot of water to a boil over high heat, adding 1 teaspoon of salt. Add 12 oz of uncooked elbow noodles and cook for 8 to 10 minutes until al dente. Drain, reserving 1/2 cup of the pasta water, and set the noodles aside.

While the pasta is boiling, pat dry 1 lb of boneless skinless chicken breasts and cut into 1/2-inch cubes. Peel and mince 3 raw garlic cloves. Wash and pat dry 3 cups of raw fresh baby spinach.

In the same pot used for the pasta, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken in a single layer and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden and cooked through with no pink remaining.

Reduce heat to medium and add the minced garlic to the pot with the chicken. Sauté for 1 minute until fragrant but not browned, stirring constantly.

Pour 15 oz of jarred roasted garlic Alfredo sauce and 1/4 cup of whole milk into the pot. Stir to combine and bring to a gentle simmer over medium-low heat. Cook for 2 minutes to heat through and slightly thicken the sauce.

Add 3 cups of raw fresh baby spinach to the pot and stir for 1 to 2 minutes until the spinach is completely wilted into the sauce.

Add the cooked elbow noodles to the pot and toss to coat thoroughly with the sauce. If the sauce is too thick, stir in 2 to 3 tablespoons of the reserved pasta water to reach desired consistency.

Remove the pot from the heat and stir in 1/3 cup of grated parmesan cheese until melted and creamy. Taste and adjust seasoning with additional salt and black pepper if needed. Serve warm.