Spinach Pasta with Chicken

Heat the olive oil in a pot over medium heat, then add the cubed chicken and stir until fully cooked. Remove the chicken and place it in a separate plate.

Chop the onion into small cubes, then add it to the same pot with the remaining oil and sauté until it becomes soft and translucent.

Add the fresh basil to the onion and stir together for a few minutes until fragrant and well combined.

Add the spinach leaves to the pot with the onion and basil, stirring well until the spinach wilts and becomes tender.

Once the spinach has wilted, add the chicken broth to the pot and stir the mixture well so that the broth blends with the other ingredients.

Add the cooking cream to the pot and continue stirring until all ingredients are well combined and begin to lightly boil.

Add salt and black pepper to taste, stirring them thoroughly into the sauce.

Sprinkle half of the grated Parmesan cheese over the sauce and stir it in, then use a hand blender to blend the mixture until smooth and uniform.

Return the cooked chicken cubes to the pot with the sauce after blending, and stir so that the chicken is fully coated with the sauce.

In a separate pot, cook the elbow pasta according to the instructions on the package, then drain it well.

Add the cooked pasta to the pot with the sauce and chicken, and stir until the pasta is fully coated and combined with the sauce.

Transfer the pasta with the sauce and chicken to a serving plate, sprinkle additional Parmesan cheese on top, and serve the dish hot.