Description

Enjoy a delightful Chicken Penne Pasta that combines tender chicken, creamy sauce, and fresh veggies. This easy recipe is perfect for quick weeknight dinners or family gatherings, making it a must-try for pasta lovers!

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 (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)

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Instructions

Bring a large pot of water to a boil, and cook the pasta according to package instructions, seasoning the water with salt and draining the pasta while still al dente.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat while waiting for the water to boil and the pasta to cook.
Season the chicken on both sides with salt, pepper, and one tablespoon of Italian seasoning. Cook the chicken in the skillet for about 4 minutes on each side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the skillet, allow it to cool slightly, and then slice it.
Add the remaining tablespoon of olive oil to the pan, then sauté the garlic and onion until soft and translucent, about 5 to 7 minutes.
Whisk in the flour, gradually add the chicken broth while scraping up any browned bits, and slowly add the half and half. Bring to a simmer and cook for 5 minutes over low heat until small bubbles appear.
Stir in the Parmesan cheese and let it melt completely. Add the remaining 1/2 tablespoon Italian seasoning, and season with salt and pepper to taste.
Add the spinach, allowing it to wilt down, then stir in the cooked penne and sliced chicken.
Top with additional Parmesan cheese, fresh tomatoes, and fresh parsley!

Notes

For a spicier kick, consider adding red pepper flakes to the sauce.
Make sure not to overcook the pasta; it should be al dente for the best texture.
This dish can be customized with different veggies or types of cheese based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 670
Sugar: 4g
Sodium: 900mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 38g
Cholesterol: 150mg