Description
Chicken Penne Pasta features tender chicken and creamy sauce tossed with al dente penne and fresh spinach. This easy recipe is perfect for a quick and satisfying dinner!
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 (read what half and half is here (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, season with salt, and cook the penne pasta according to package instructions. Drain while still al dente.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
- Season the chicken breasts with salt, pepper, and 1 tablespoon of Italian seasoning. Cook in the skillet for about 4 minutes on each side until the internal temperature reaches 165°F.
- Remove the chicken from the skillet, let it cool slightly, and then slice it.
- Add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic and diced onion until soft and translucent, about 5 to 7 minutes.
- Whisk in the flour, then gradually add chicken broth while scraping the bottom of the pan. Slowly add half and half. Simmer for 5 minutes over low heat until small bubbles form.
- Stir in the Parmesan cheese until melted, then add the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper to taste.
- Add the spinach and stir until wilted. Then incorporate the cooked penne and sliced chicken into the mixture.
- Top with more Parmesan cheese, diced tomatoes, and fresh parsley before serving.
Notes
For best results, use fresh ingredients like homemade chicken broth and good-quality Parmesan cheese.
Feel free to substitute the chicken with shrimp or tofu for a different protein option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg