Description
This Chicken Penne Pasta features tender chicken and fresh spinach enveloped in a creamy, garlicky Parmesan sauce. Quick to prepare and packed with flavor, it’s an ideal dish for a satisfying weeknight dinner or a cozy weekend meal.
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 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
- Bring a large pot of water to a boil, then cook the penne pasta according to package instructions, seasoning the water with salt, and drain while still al dente.
- In a large skillet over medium heat, heat 2 tablespoons of extra virgin olive oil.
- Season the chicken with salt, pepper, and 1 tablespoon of Italian seasoning, then add it to the skillet. Cook for about 4 minutes on each side until it reaches 165°F.
- Remove the chicken from the skillet, let it cool slightly, then slice it.
- Add the remaining tablespoon of olive oil to the skillet, then add the minced garlic and diced onion. Sauté until the onion is soft and translucent, about 5 to 7 minutes.
- Whisk in the flour, then slowly add the chicken broth, scraping the bottom of the pan. Gradually add the half and half, bring to a simmer, and cook for 5 minutes over low heat until small bubbles appear.
- Stir in the Parmesan cheese, allowing it to melt completely. Add the remaining Italian seasoning, and season with salt and pepper to taste.
- Stir in the spinach to wilt it, then add the cooked penne and chicken to the sauce.
- Top with more Parmesan cheese, diced tomatoes, and fresh parsley.
Notes
For extra flavor, consider marinating the chicken in Italian dressing before cooking.
You can substitute other vegetables like bell peppers or zucchini to add more nutrients.
This dish can be made ahead of time and reheated gently for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg