Heat olive oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and garlic. Sauté until the onion is translucent and fragrant.
Pour in the chicken broth and bring to a simmer. Add the heavy cream and stir to combine.
Stir in the Parmesan cheese until melted and the broth is creamy.
Add the bowtie pasta and Italian seasoning. Cook until the pasta is tender, about 10-12 minutes.
Return the cooked chicken to the pot and add the baby spinach. Stir until the spinach is wilted.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley.
Variations & Tips
For a lighter version, substitute half of the heavy cream with whole milk. You can also add mushrooms or peas for additional texture and flavor. If you prefer a spicier kick, consider adding a pinch of red pepper flakes. For a gluten-free option, use gluten-free pasta. To enhance the umami flavor, a splash of soy sauce or a teaspoon of miso paste can be added.
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