Start by boiling a large pot of water and cooking the angel hair pasta according to the instructions on the box. Make sure to stir occasionally to prevent sticking. Once cooked to al dente, drain the pasta and keep it warm.
In a large saucepan, heat up the olive oil and butter over medium heat. The combination should melt together, creating a luscious base for the dish.
While the oil and butter are heating, season the chicken breast with salt, pepper, and dried oregano. Once the pan is hot, add the seasoned chicken to the saucepan.
Cook the chicken until it’s almost done, about 5 to 7 minutes. You want it to be golden and cooked through but not dry. This is a crucial step as it builds the flavor foundation.
Add the mushrooms and garlic to the pan, stirring frequently. Cook until the mushrooms are soft and the garlic is fragrant, which should take about 2 to 3 minutes.
Now, add the black olives and the entire can of diced tomatoes (juices and all) into the pan. Stir well to combine all the ingredients and let it cook together for about 4 minutes.
Next, toss in the fresh spinach leaves. Stir them in, allowing them to wilt slightly and lose some of their volume, which will take about 1 minute.
Pour the half and half into the mixture, stirring to create a creamy sauce. Allow it to simmer on medium-low heat just until everything is heated through, about 2 to 3 minutes. Be careful not to boil it.
Remove the saucepan from heat and add the cooked pasta to the creamy sauce. Toss everything together gently, ensuring that the pasta is thoroughly coated in the sauce.
Serve this delightful Creamy Italian Chicken Pasta hot, garnished with some additional fresh herbs if desired. Enjoy!
