• Before starting, bring a large pot to a boil over high heat.
• Wash and dry all produce.
• Peel, then mince or grate garlic.
• Strip thyme leaves from stems, then finely chop.
• Roughly chop spinach.

• To the boiling water, add penne. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1 cup (2 cups) pasta water.
• Strain penne, then return to the pot, off heat.

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

• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. 
• Cook for 6-8 min, stirring occasionally, until golden and cooked through.** 
• Meanwhile, in a medium bowl, combine cream cheese, 3/4 cup (1 1/3 cups) reserved pasta water and broth concentrate. (NOTE: This is your sauce mixture.)

• To pan with chicken, add garlic, thyme, Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter.
• Cook for 1-2 min, stirring often, until fragrant.
• Add sauce mixture. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium-low.
• Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.

• To the pot with penne, add chicken and sauce, spinach and half the Parmesan. 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 you like.)
• Divide pasta between bowls. Sprinkle remaining Parmesan over top.

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