Ingredients
Scale
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground pepper to taste
- Optional: Red pepper flakes for extra spice
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium heat. Add chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 5-7 minutes. Add garlic in the last minute and sauté until fragrant.
- Reduce heat to low and pour in heavy cream. Stir in Parmesan cheese until melted and smooth. Add reserved pasta water if needed to reach desired sauce consistency.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Add cooked penne to the skillet and toss to coat with the creamy sauce. Serve immediately.
Notes
- Use fresh spinach for maximum flavor and nutrition.
- Reserve pasta water to adjust the sauce’s consistency.
- For a healthier version, substitute heavy cream with half-and-half or Greek yogurt.
- Add red pepper flakes for a spicy kick.
- Sprinkle extra Parmesan on top before serving for added richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg