Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 680g)
- 12 oz (340g) penne pasta
- 2 tbsp olive oil
- 3 cloves fresh garlic, minced
- 1 cup heavy cream (240ml)
- 1 cup grated Parmesan cheese (100g)
- 2 cups fresh spinach (optional, approx. 60g)
- Salt and pepper to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook penne until al dente according to package instructions. Drain and set aside.
- Sauté chicken: In a large skillet over medium heat, heat olive oil. Add seasoned chicken breasts and cook until golden brown and no longer pink inside, about 6-7 minutes. Remove from skillet and set aside.
- Add garlic and spinach: In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds). If using, add spinach and cook until wilted.
- Create sauce: Pour in heavy cream and let it simmer for about 3-5 minutes until slightly thickened. Stir in grated Parmesan cheese until melted.
- Combine: Add cooked penne pasta to the skillet with the sauce and toss until fully coated. Season with salt and pepper to taste.
Notes
- Customize your dish by adding vegetables like bell peppers or zucchini for extra nutrition.
- For a vegetarian version, replace chicken with grilled veggies or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 620
- Sugar: 2g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg