Step 1

Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.

Step 2

Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.

Step 3

Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.

Step 4

Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.

Step 5

Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)

Step 6

When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.

Step 7

Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.

Step 8

Top off with extra parmesan and serve.

Step 9

Enjoy!