A delightful and creamy chicken dish paired with angel hair pasta, perfect for a comforting dinner.
Cook the angel hair pasta according to the package instructions until al dente. Drain and set aside.
Add a pinch of salt to the boiling water for better pasta flavor.
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown on both sides.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Remove the chicken from the skillet and set aside. In the same skillet, sauté the shallots and garlic until fragrant.
Lower the heat to avoid burning the garlic.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
Let the wine reduce slightly to concentrate its flavor.
Add the heavy cream, parmesan cheese, and spinach to the skillet. Stir until the cheese melts and the spinach wilts.
Keep stirring to prevent the cream from curdling.
Return the chicken to the skillet, spooning the sauce over it. Simmer until the chicken is fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken and sauce over the cooked pasta. Garnish with fresh rosemary and oregano.
Warm the plates before serving to keep the dish hot.
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