Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 chicken breasts, sliced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup chicken broth
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until golden on the outside and fully cooked through. Remove and set aside.
- In the same pan, add the minced garlic and sauté until fragrant, about a few seconds. Be careful not to burn it.
- Pour in the chicken broth and heavy cream, stirring gently to combine. Allow to simmer and thicken slightly before adding the Parmesan cheese, stirring until smooth.
- Add the fresh spinach, allowing it to wilt into the sauce, taking about a minute or two until it turns vibrant green.
- Return the cooked chicken to the skillet and add the penne. Toss together until the pasta is well coated in the creamy sauce, adding reserved pasta water if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a lighter option, substitute half-and-half for heavy cream.
This dish can be garnished with more Parmesan cheese and cracked black pepper before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg