Sort ingredients
rsnake
QR Code
Listen
Pdf
In a large pot of boiling salted water, cook penne, stirring occasionally, until al dente according to package instruction. Drain.
In a large skillet over medium-high heat, heat 1 Tbsp. oil. Season both sides of chicken with salt, black pepper, and oregano. Cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer chicken a cutting board. Let rest 5 minutes, then slice into strips.
In same skillet over medium-high heat, bring wine to a simmer, scraping up browned bits from bottom of pan. (They have a lot of flavor that you'll want in your sauce!)
Add garlic and tomatoes and cook, stirring, until tomatoes slightly soften, about 2 minutes. Add cream and return to a simmer. Add mozzarella and Parmesan and stir until cheese melts; season with salt and black pepper.
Remove from heat. Add penne, spinach, parsley, and red pepper flakes (if using). Toss until pasta is coated in sauce and spinach is slightly wilted. Top with more Parmesan.