In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the rest and set it aside.

While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sauté for about 5-7 minutes, or until golden brown and cooked through.

Pro tip: Don’t overcrowd the pan—let that chicken breathe!

Stir in the minced garlic and cook for another minute.

Lower heat and pour in the heavy cream, stirring to combine. Let it simmer for a couple of minutes until it thickens. Add in the Parmesan cheese, stirring until it’s melted and creamy.

Toss the cooked pasta into the sauce, adding a bit of the reserved pasta water if needed to loosen it up.

Fold in the spinach until it wilts down.

Adjust seasoning with salt, pepper, or red pepper flakes if you’re feeling adventurous! Serve hot and watch as your family digs in with glee.

Don’t forget to sprinkle a little extra Parmesan on top!