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Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and add it to the skillet. Cook until it is no longer pink in the center, about 7 to 8 minutes. Remove to a plate or bowl and set aside.
Return the pan to the stovetop and add the butter. Once the butter is melted, add the garlic and cook for about 30 seconds, stirring frequently.
Add the chipotle peppers and cook for an additional 30 seconds.
Slowly pour in the heavy cream and increase the heat to bring to a boil. Lower until the cream comes to a simmer. Cook 2-3 minutes until thickened.
Whisk in the Parmesan cheese until smooth.
Stir the chicken back in and cook 1-2 minutes to re-warm.
Add the spinach and cook until wilted and combined well with the sauce.
Garnish with chopped, fresh cilantro, if desired.