Description
This Chicken Penne Pasta combines tender chicken and a creamy sauce, creating a meal that’s full of flavor and takes just 30 minutes to prepare. Perfect for busy weeknights or a tasty dinner any day!
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)
Instructions
- Bring a large pot of water to a boil, and cook the penne pasta according to package instructions, seasoning the water with salt and draining the pasta while it is still al dente.
- In a large skillet over medium heat, heat 2 tablespoons of extra virgin olive oil.
- Season the chicken on both sides with salt, pepper, and 1 tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side until the internal temperature reaches 165°F.
- Remove the chicken from the skillet, allow to cool slightly, and then slice them.
- Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and diced onion and sauté until the onions are soft and translucent, about 5 to 7 minutes.
- Whisk in the flour, then slowly add the chicken broth, scraping up any browned bits from the bottom. Gradually add the half and half and bring to a simmer, cooking for 5 minutes over low heat until small bubbles appear.
- Stir in the Parmesan cheese, allowing it to melt completely. Add the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper to taste.
- Add the spinach and allow it to wilt. Stir in the cooked penne and the sliced chicken.
- Top with more Parmesan cheese, diced tomatoes, and fresh parsley!
Notes
You can replace chicken breast with other proteins like shrimp or tofu for variation.
Make sure not to overcook the pasta; it should remain al dente before mixing it with the sauce.
Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 635
- Sugar: 3g
- Sodium: 890mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg