Description
This Chicken Penne Pasta features succulent chicken, fresh spinach, and a creamy sauce, making it an ideal choice for a quick and satisfying meal that anyone can prepare easily.
Ingredients
Scale
- 8 ounces penne pasta (cooked according to package instructions (226.8 grams))
- 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, see note (453.6 grams))
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 small yellow onion (diced)
- 1 tablespoon all purpose flour
- 1 cup chicken broth (226 grams)
- 1 cup half and half (227 grams)
- 1/2 cup grated Parmesan (plus more for topping (50 grams))
- 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 (170 grams))
- 2 vine-ripened tomatoes (diced)
- fresh parsley (for topping)
Instructions
- Bring a large pot of water to a boil and cook the penne pasta according to the package instructions, seasoning the water with salt. Drain while still al dente.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
- Season the chicken on both sides with salt, pepper, and 1 tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side, until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and allow it to cool slightly before slicing.
- Add the remaining tablespoon of olive oil to the pan, then add the minced garlic and diced onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes.
- Whisk in the flour and slowly add the chicken broth, scraping up browned bits from the bottom of the pan. Gradually stir in the half and half and bring to a simmer, cooking for 5 minutes over low heat.
- Mix in the Parmesan cheese and allow it to melt completely. Stir in the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper to taste.
- Add the spinach, allowing it to wilt, then stir in the cooked penne and sliced chicken.
- Top with additional Parmesan cheese, fresh tomatoes, and fresh parsley before serving.
Notes
Make sure to not overcook the pasta; it should be slightly firm when drained.
For a healthier version, substitute half and half with a lower-fat cream or milk option.
Be cautious not to let the sauce boil vigorously once you add the cheese, as it can cause separation.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 740mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg