• 8 ounces uncooked pasta
  
• 2 chicken breasts
  
• 1/2 tablespoon garlic powder
  
• Salt & pepper to taste
  
• 1 tablespoon butter
  
• 1 tablespoon olive oil
  
• 2–3 cloves garlic, minced
  
• 2 tablespoons tomato paste
  
• 1 (14-ounce) can tomato sauce
  
• 3/4 cup heavy/whipping cream
  
• 1/4 teaspoon Italian seasoning
  
• 2 cups (packed) fresh baby spinach
  
• Freshly grated parmesan cheese, to taste

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, following the directions on the package.
   
2. While the pasta cooks, slice the chicken breasts horizontally to create four thinner pieces. Sprinkle both sides with garlic powder, salt, and pepper.
   
3. Melt the butter with the olive oil in a skillet over medium-high heat. Once the pan is hot, sear the chicken for about 5 minutes per side or until fully cooked. Transfer the chicken to a plate and set aside.
   
4. Add the minced garlic to the same skillet and sauté for 30 seconds.
   
5. Stir in the tomato paste, tomato sauce, cream, and Italian seasoning. Mix until the sauce becomes smooth, then lower the heat to medium. Let it gently simmer for 3–5 minutes so it can thicken.
   
6. Slice the cooked chicken into strips.
   
7. Season the sauce with salt and pepper as needed, then add the chicken and spinach. Let everything heat through for another minute or two.
   
8. If the sauce feels too thick, stir in a small splash of the hot pasta water before draining the pasta. Drain the noodles, return them to their pot, and pour the sauce and chicken mixture over top. Toss to combine. Serve immediately with parmesan sprinkled on top.
   

• Using heavy cream is important here—other dairy options like half-and-half may cause the tomato sauce to separate.