Ingredients

Chicken

Sauce

Steps

1. Pour your buttermilk into a bowl or a ziploc bag and add your chicken. Let it sit for at least 30 minutes, but up to 24 hours. After marination, remove the chicken from the buttermilk and let it sit on a paper towel to dry.
2. Combine your spices in the chicken section into a gallon ziploc bag (or paper bag or something else similar), add your dried chicken, and shake to cover chicken in spiced cornstarch.
3. In a large pan combine equal parts butter and olive oil on medium heat. Once the butter starts to foam, add in your chicken and cook until it develops a nice crust. Don't overcook.
4. Remove the chicken from the pan and set it aside.
5. (At this point, drop your pasta in boiling water and cook until al dente, it should finish around the same time as the sauce.)
6. Add your tomatoes, shallots, garlic, and red pepper flakes to the pan. Cook until the shallots are translucent.
7. Combine the chicken broth with the cornstarch and add it to the pan. Scrape the bottom of the pan to get all the fond.
8. Add in your heavy cream and all of your herbs and bring to a simmer.
9. Add in your cheese and stir until fully incorporated, and let cook for about 5 more minutes
10. Add in your spinach and let it wilt (should be quick 1-2 minutes at most)
11. Add your chicken back to the sauce just enough to warm it, and turn off the heat (or turn it on the 'warm' setting if your stove has that).
12. Enjoy with more fresh parm on top!