Alfredo Style Cheesy Chicken Linguine with Spinach and Balsamic Glaze

1. Boil a large pot of salted water. Cook linguine per packet instructions. Reserve 100ml pasta water before draining.

2. Slice the chicken breast into thin strips. Season with salt and pepper. Fry in butter over medium-high heat for 5–6 mins until golden and cooked through. Remove and rest.

3. In the same pan, add minced garlic and cook 30 secs. Pour in the chicken stock and reduce by half. Lower heat and stir in cream cheese until smooth.

4. Add spinach and stir until wilted. Add drained pasta and toss, using pasta water to loosen if needed.

5. Return chicken to the pan. Stir in most of the parmesan. Season.

6. Serve sprinkled with remaining parmesan, fresh chives and a drizzle of balsamic glaze.