Prep:

1. Season the chicken: Cut the chicken into bite-sized strips and add to a medium bowl. Season with kosher salt, black pepper, garlic powder, Italian seasoning and ground cayenne (if using). Mix to coat, set aside.
2. Prepare the rest of the ingredients: Chop/slice the onion and garlic as indicated in the ‘ingredients’ section. Use a block grater to great the cheese. Measure out the whole milk and dry white wine in separate measuring cups.

Creamy Garlic Parmesan Chicken Pasta:

1. Cook the pasta: Cook the penne pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ¼ cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
2. Cook the chicken: Heat 1 teaspoon olive oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté until browned and just cooked – about 2 minutes. Transfer to a clean bowl and set aside.
3. Sauté the aromatics: To the same pan, add ¾ tablespoon (10 grams) of unsalted butter and melt over medium-high heat. Add the yellow onion and garlic and sauté for a minute or until starting to soften and the garlic is fragrant.
4. Add the flour: Add the all-purpose flour and mix to combine. Cook for a minute to get rid of the floury taste.
5. Deglaze: Pour in the dry white wine and let it bubble away. Mix to combine until a paste like mixture forms and most of the wine has evaporated.
6. Build the creamy sauce: Lower the heat and slowly pour in the whole milk. Stir in the seasonings – the kosher salt, black pepper, dried oregano, dried thyme, crushed red pepper flakes and ground cayenne (if using). Add the grated Parmigiano Reggiano cheese and mix until fully melted. The sauce will start to thicken.
7. Add the pasta and chicken: Add the cooked pasta and chicken. Mix until everything is evenly coated in the sauce. If the sauce thickens too much, add a splash of reserved pasta water to thin the sauce and mix until it reaches your desired consistency.
8. Mix through the baby spinach: Add the baby spinach and mix until just wilted – about 1-2 minutes.
9. Stir in the lemon juice: Switch of the heat and stir in the lemon juice.
10. Serve: Divide evenly onto plates and garnish with thinly sliced fresh basil or chopped fresh parsley and more grated parmesan cheese if desired. Serve immediately.