Creamy Chicken and Spinach Pasta

👨‍🍳 Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

3. 3

   Add the diced tomatoes to the skillet and cook for 3-4 minutes, until they begin to soften and release their juices.

4. 4

   Add the shredded roast chicken to the skillet and stir to combine, heating it through for about 2 minutes.

5. 5

   Add the fresh spinach to the skillet and stir until it has wilted, about 2-3 minutes.

6. 6

   Reduce the heat to low. Pour in the heavy cream and add the cottage cheese. Stir continuously until the cottage cheese melts into the sauce and the mixture is smooth and heated through.

7. 7

   Season the sauce with salt, black pepper, and red pepper flakes (if using).

8. 8

   Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

9. 9

   Taste and adjust seasoning if necessary. Serve immediately.