Description
A creamy and flavorful Italian Chicken Pasta featuring tender chicken breast cooked with garlic, cherry tomatoes, and spinach in a rich Parmesan cream sauce, tossed with penne pasta for a satisfying and easy stovetop meal.
Ingredients
Chicken and Seasonings
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Sauce and Pasta
- 2 cups heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 12 ounces penne or your favorite pasta
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook Pasta: Cook the penne pasta according to package directions in salted boiling water until al dente. Drain well and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Tomatoes: In the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for 1 to 2 minutes until the garlic is fragrant and the tomatoes begin to soften.
- Wilt Spinach and Make Sauce: Add the baby spinach to the skillet and stir until wilted. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook for 2 to 3 minutes until the sauce thickens slightly.
- Combine Ingredients: Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together until the chicken, pasta, and sauce are evenly combined and heated through.
- Garnish and Serve: Garnish with fresh basil or parsley if desired. Serve warm with extra Parmesan cheese on top for added flavor.
Notes
- Add red pepper flakes to the sauce to give the dish a spicy kick.
- Mushrooms can be sautéed with garlic and tomatoes for extra flavor and texture.
- For a lighter version, substitute heavy cream with evaporated milk or low-fat cream.
