Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package directions until al dente. Drain well and set aside.
2. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken cubes, garlic powder, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce: Reduce the heat to medium. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, and Caesar dressing. Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
4. Combine and Serve: Return the cooked chicken to the skillet with the sauce. Add the cooked and drained pasta and the fresh spinach. Toss everything together until the pasta is well coated and the spinach has just wilted, about 1-2 minutes.
5. Garnish and Enjoy: Serve immediately, garnished with extra Parmesan cheese, croutons, and fresh parsley, if desired.
Short Tips:
* For an extra flavor boost, marinate the chicken in a tablespoon of Caesar dressing for 15-20 minutes before cooking.
* If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a tablespoon of cold water to the simmering sauce.
* Feel free to add other vegetables like sun-dried tomatoes or roasted red peppers for more color and flavor.
* Don’t overcook the spinach; it wilts quickly and you want it to retain some freshness.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
