Description
This creamy Chicken Spinach Penne is a quick, flavorful dish that combines tender chicken, spinach, and pasta in a rich, creamy sauce. Perfect for a weeknight dinner that’s both comforting and satisfying!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 lb penne pasta
- Pinch of nutmeg (optional)
Instructions
- Cook the penne pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the thawed and squeezed dry spinach to the skillet and cook for a minute or two, until heated through.
- Pour in the chicken broth and heavy cream. Bring to a simmer and cook for a few minutes, until the sauce has thickened slightly.
- Stir in the Parmesan cheese and a pinch of nutmeg (if using).
- Add the cooked penne pasta and cooked chicken to the skillet. Toss to combine everything. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up.
- Serve immediately, garnished with extra Parmesan cheese.
Notes
- You can use other types of pasta, such as rotini, farfalle, or linguine.
- Add other vegetables, such as sun-dried tomatoes, mushrooms, or artichoke hearts.
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- Use fresh spinach instead of frozen if you prefer. Just cook it in the skillet until wilted.
- Substitute other cheeses for Parmesan, such as Pecorino Romano or Asiago.
- For a richer sauce, use half-and-half or whole milk instead of heavy cream.
- Garnish with fresh basil or parsley for added flavor and visual appeal.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 650 mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg