Creamy Penne alla Vodka with Chicken & Spinach

Bring a medium saucepan of water to a boil. Add penne and cook according to package directions. Drain.

Meanwhile, sprinkle chicken with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook, turning once, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Cut into bite-size pieces when cool enough to handle.

Add the remaining 1 tablespoon oil and onion to the pan. Cook over medium heat, stirring, until softened and starting to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add vodka; cook, stirring and scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Stir in tomatoes, cream, Italian seasoning, crushed red pepper and the remaining 1/2 teaspoon salt. Bring to a simmer; cook, stirring a few times, until reduced but still saucy, about 5 minutes. Add spinach; cook, stirring, until wilted, about 2 minutes more. Return the chicken and any accumulated juices along with the penne to the pan. Stir until heated through. Serve sprinkled with Parmesan, if desired.