• Peel, then mince or grate garlic.
• Strip thyme leaves from stems, then finely chop.
• Roughly chop spinach.

• Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

• Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces.
• Season all over with salt and pepper.

• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.**
• Meanwhile, combine cream, 2/3 cup (1 1/3 cups) reserved pasta water and broth concentrate in a small bowl.

• Add garlic, thyme, Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter to the same pan.
• Cook, stirring often, until fragrant, 1-2 min.
• Stir in cream-broth mixture. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium-low.
• Cook, stirring occasionally, until sauce thickens, 1-2 min.

• Add chicken and sauce, spinach and half the Parmesan to the pot with penne. 
• Toss until spinach wilts and penne is coated. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if desired.)
• Divide pasta between plates. Sprinkle remaining Parmesan over top.

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.