Tomato Chicken Penne

Dust the chicken with a dry towel to remove excess moisture, then sprinkle it with a blend of spices including chili powder, salt, and pepper to enhance its flavor.

Heat a generous amount of oil in a skillet over a medium-high heat setting, allowing it to reach its optimal temperature. Sear the chicken in the hot oil until it develops a rich brown color, approximately 3 minutes per side. Transfer the chicken to a clean plate for further preparation.

Use the remaining juices in the skillet to sauté minced garlic over medium heat until it releases its distinctive aroma, taking about 30 seconds to 1 minute. Stir in a store-bought or homemade tomato sauce and heavy cream; decrease the heat to a low simmer. Add a handful of fresh spinach leaves and chopped basil, cooking and stirring until the spinach has wilted. Introduce the cooked chicken to the sauce, allowing it to heat through until the centers are no longer pink.

Meanwhile, bring a large pot of salted water to a rolling boil. Add penne pasta and cook, stirring occasionally, until it reaches the desired level of tenderness yet still retains some firmness to the bite, approximately 11 minutes. Drain the pasta.

Present the chicken mixture atop a serving of cooked penne, allowing each component to complement and enhance the others.