Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional)
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
- 1/2 tsp Italian seasoning
- Red pepper flakes (optional)
Instructions
- Cook pasta in salted water until al dente; drain and set aside.
- In a skillet, heat olive oil and brown chicken pieces; season with salt and pepper.
- Add garlic and sauté 1 minute until fragrant.
- Stir in cream and broth; simmer until slightly thickened.
- Add Parmesan, mozzarella, Italian seasoning; adjust salt and pepper.
- Fold in drained pasta and spinach; cook until greens wilt and sauce coats pasta.
- Serve immediately with extra Parmesan.
Notes
- Substitute gluten-free pasta as needed.
- For lighter flavor, use half-and-half and reduce cheese by a third.
- Freeze leftovers in airtight containers for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 520 calories
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
