Description
This Chicken Penne Pasta brings together tender chicken, fresh spinach, and a creamy sauce in a delightful meal that’s easy to prepare. Perfect for a comforting dinner!
Ingredients
Scale
- 8 ounces penne pasta (cooked according to package instructions)
- 2 tablespoons extra virgin olive oil (you will need 3 tablespoons total)
- 1 tablespoon Italian Seasoning (you will need 1 1/2 tablespoons total)
- 1/2 teaspoon kosher salt (or 1/2 teaspoon table salt)
- dash freshly ground black pepper
- 1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 small yellow onion (diced)
- 1 tablespoon all purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan (plus more for topping)
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- dash freshly ground black pepper
- 6 ounces fresh baby spinach (roughly 1 cup)
- 2 vine-ripened tomatoes (diced)
- fresh parsley (for topping)
Instructions
- Boil a large pot of salted water and cook the penne pasta until al dente according to package instructions, then drain.
- In a large skillet over medium heat, heat 2 tablespoons of extra virgin olive oil.
- Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken in the skillet for about 4 minutes per side until it reaches 165°F.
- Remove the chicken from the skillet, allow it to cool, then slice it into pieces.
- Add the remaining olive oil to the skillet, then sauté garlic and onion until the onions are soft and translucent, about 5 to 7 minutes.
- Whisk in flour, then slowly add chicken broth, scraping any browned bits. Gradually add half and half and simmer for 5 minutes.
- Stir in Parmesan cheese until melted, adding more seasoning as needed.
- Add spinach to the sauce and let it wilt, then stir in the cooked penne and sliced chicken.
- Serve topped with additional Parmesan cheese, diced tomatoes, and fresh parsley.
Notes
For a spicier kick, add red pepper flakes to the sauce.
You can substitute the chicken with shrimp or vegetables for a different variation.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg