Ingredients
Method
- Heat a large, deep skillet or Dutch oven over medium-high heat and add the olive oil.
- Add the ground chicken and cook, breaking it into small pieces, until it is cooked through and lightly browned.
- Stir in the diced red onion, halved grape tomatoes, Italian seasoning, and salt, and cook until the onion is softened and the tomatoes begin to break down.
- Pour in the chicken broth, marinara sauce, and heavy cream, then add the uncooked penne pasta and stir well so the pasta is mostly submerged.
- Bring the mixture to a gentle simmer, reduce the heat slightly, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Fold in the baby spinach in batches, letting it wilt into the sauce, then stir in the chopped basil and shredded mozzarella.
- Cover for another 1–2 minutes, just until the cheese melts, then sprinkle with grated Parmesan and adjust seasoning to taste before serving.
Notes
For extra flavor, deglaze the pan with a splash of white wine after browning the chicken, and always taste the sauce before serving to adjust salt and seasoning.