Description
A rich and creamy pasta dish with tender chicken, sun-dried tomatoes, and spinach, all coated in a silky parmesan cream sauce.
Ingredients
Units
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced
- 3 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
- In the same skillet, sauté garlic until fragrant.
- Add sun-dried tomatoes, heavy cream, and chicken broth. Stir and let simmer.
- Add parmesan cheese and spinach, stirring until melted and wilted.
- Return chicken and pasta to the skillet and toss until fully coated.
- Serve warm with extra parmesan if desired.
Notes
- Use freshly grated parmesan for best results.
- Add a splash of pasta water if sauce is too thick.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg