Easy Creamy Spinach Chicken Pasta

Heat butter and olive oil in a large pan over medium heat.

Add the sliced chicken, season with sea salt and black pepper, and cook until browned and fully cooked through.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the frozen peas and cook for another minute.

Pour in the heavy cream, add the lemon zest, and reduce the heat to low, allowing the sauce to thicken slightly.

Add the baby spinach and cherry tomatoes, stirring until the spinach wilts and the tomatoes soften, about 1–2 minutes.

Meanwhile, cook the tagliatelle according to package directions until al dente, then drain, reserving a small amount of pasta water.

Combine the cooked pasta with the sauce, tossing to coat; add a splash of reserved pasta water if needed to achieve a silky consistency.

Taste and adjust seasoning with additional sea salt or black pepper if desired, then serve immediately.