Chicken Fillets with Penne in a Creamy Sauce

Prepare 600 gr Chicken Fillet.
Using a sharp knife, slice each fillet in half lengthwise to obtain thinner cutlets. This will help them cook evenly and stay juicy.
Pat them dry well with paper towels – this is important to achieve a nice golden crust. Season with:
- ¹/₂ tsp Table salt
- ¹/₂ tsp Black Pepper - Powder
Heat 2 tbsp Olive oil extra virgin in a pan over medium-high heat.
Place the chicken fillets in the pan and cook without moving them for about 3–4 minutes, until a golden crust forms.
Flip and cook for another 3–4 minutes on the other side, until fully cooked through.
Remove to a plate and set aside.

Meanwhile, cook 250 gr Penne in salted water according to the package instructions. Drain, reserving a little of the cooking water.

Without washing the pan from the chicken, melt 1 tsp Butter in it. Add the finely chopped ³/₄ head Onions and the minced 4 cloves Garlic, then cook briefly until softened and fragrant.

Add halved 250 gr Cherry Tomatoes and 50 gr Dried tomatoes. Stir and cook for 1–2 minutes, then add 50 gr Tomato Puree and mix well.

Reduce the heat and add the juice of ¹/₂ piece Lemon. Let it combine briefly with the other ingredients, then pour in 150 ml Vegetable cooking cream.
Add:
- 40 gr Shaved Grana Padano
- 1 tsp Basil dried
- 1 tsp Oregano dried
- ¹/₂ tsp Table salt
- ¹/₂ tsp Black Pepper - Powder
Stir until a smooth and creamy sauce forms.

Add the cooked pasta to the sauce. If needed, add a bit of the reserved pasta water to make the sauce creamier. Mix well.

Add 50 gr Spinach and cook briefly, just until wilted.

Return the cooked chicken fillets to the pan and spoon some of the sauce over them. Let everything simmer together for about 1–2 minutes to combine the flavors.

Serve immediately, optionally topped with a little extra grated Parmesan.