Cajun Chicken Pasta Bowl with Creamy Spinach Sauce 

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Creamy Spinach Sauce:

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
4 oz mushrooms, sliced
1/4 cup all-purpose flour
1 cup milk
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup baby spinach
For the Pasta:

1 pound penne pasta
For the Garnish:

1 cup cherry tomatoes, halved
Instructions:

Cook the Pasta:
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken:
While the pasta is cooking, season the chicken breasts with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest before slicing.
Make the Creamy Spinach Sauce:
In the same skillet, add butter and olive oil. Sauté the chopped onion and sliced mushrooms until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir to combine. Gradually whisk in the milk and heavy cream, cooking until the sauce thickens.
Stir in the grated Parmesan cheese, salt, black pepper, and baby spinach. Cook until the spinach is wilted and the sauce is creamy.
Combine:
Add the cooked penne pasta to the creamy spinach sauce, tossing to coat the pasta evenly.
Serve:
Divide the pasta into bowls, top with sliced Cajun chicken, and garnish with halved cherry tomatoes. Enjoy your flavorful Cajun Chicken Pasta Bowl!