Make Garlic Herb Chicken Penne Skillet

• Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and set it aside while you prepare the chicken and sauce.
• Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoning them with salt, pepper, oregano, basil, thyme, and red pepper flakes. Cook the chicken for about 5-7 minutes, stirring occasionally until browned and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and scrape any browned bits from the bottom of the pan—this adds so much flavor!
• Stir in the halved cherry tomatoes and cook for 3-4 minutes until they start to soften. Then toss in the fresh spinach leaves and cook until wilted, about 2 minutes.
• Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything together so the pasta is coated with the garlicky, herb-infused sauce. Sprinkle in the grated Parmesan cheese and stir until melted and creamy.
• Finish with a generous sprinkle of freshly chopped parsley for a pop of color and freshness. Serve hot.