Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 oz package frozen spinach, thawed and squeezed dry
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 lb penne pasta
- Salt and pepper to taste
Instructions
- Cook the penne according to package directions until al dente. Drain and reserve about ½ cup of pasta water.
- In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper, add to skillet, and cook until browned. Remove and set aside.
- Add chopped onion to the skillet; cook for about 5 minutes until softened. Add minced garlic; cook for another minute.
- Stir in thawed spinach; heat through for a minute.
- Pour in chicken broth and heavy cream; bring to a simmer until slightly thickened.
- Stir in Parmesan cheese and combine well.
- Add cooked penne pasta and chicken back to the skillet; toss everything together, adding reserved pasta water if needed for consistency.
- Serve immediately topped with extra Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg