Fast, cozy, and full of flavor—this skillet pasta leans on The Olive Leaf Garlic Olive Oil and Tuscan Herb Olive Oil for built-in seasoning. Juicy chicken, sweet cherry tomatoes, and a handful of spinach turn pantry staples into a satisfying dinner in under 30 minutes.

Ingredients

• 12 oz penne (or your favorite pasta)
• 2 boneless, skinless chicken breasts, cubed
• 2 Tbsp The Olive Leaf Garlic Olive Oil
• 1 Tbsp The Olive Leaf Tuscan Herb Olive Oil
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1/4 cup grated Parmesan (plus more to taste)
• Kosher salt & freshly ground pepper

Instructions

1. Boil pasta. Cook in salted water to al dente. Reserve 1/2 cup pasta water, then drain.
2. Sear chicken. While pasta cooks, heat Garlic Olive Oil + Tuscan Herb Olive Oil in a large skillet over medium heat. Add chicken; season with salt and pepper. Cook until browned and cooked through, 5–7 minutes.
3. Sauce basics. Add cherry tomatoes; cook 2–3 minutes until they soften and release juices.
4. Wilt greens. Stir in spinach just until wilted.
5. Bring it together. Add drained pasta and a splash of reserved pasta water; toss until glossy and lightly saucy (add more water as needed).
6. Finish. Off the heat, stir in Parmesan. Taste and adjust seasoning. Serve warm with extra cheese.

Tips & Variations

• Creamier: Add 2–3 Tbsp mascarpone or a splash of half-and-half with the pasta water.
• Lemony: Finish with a squeeze of lemon and zest.
• Veg swap: Use roasted zucchini or broccoli if tomatoes aren’t in season.
• Protein swap: Try shrimp (cook 2–3 minutes) or rotisserie chicken (warm in step 5).

Pair It

Serve with a simple green salad dressed in Tuscan Herb Olive Oil + Traditional Balsamic and warm bread for dipping.