Description
Ingredients
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– Salt and black pepper, to taste
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 1/2 cups heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for garnish
– 2 cups fresh spinach leaves
– 1/2 tsp Italian seasoning (optional)
Instructions
1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken pieces with salt and black pepper.
3. In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden and fully cooked, about 5–7 minutes. Remove chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2–3 minutes to slightly thicken.
6. Add Parmesan cheese and Italian seasoning (if using), stirring until the cheese melts and the sauce becomes creamy.
7. Add spinach leaves, allowing them to wilt in the sauce, about 1–2 minutes.
8. Return the cooked chicken and pasta to the skillet, tossing everything together until the pasta is well coated in the creamy sauce.
9. Serve warm, garnished with extra Parmesan cheese.
Notes
**Tip:** Pair with a side of garlic bread or a fresh Caesar salad for a complete Italian-inspired meal.
**Chef’s Note:** For extra flavor, deglaze the skillet with a splash of chicken broth or white wine (optional) after cooking the chicken.