Chicken Spinach Penne Pasta

🍝 Chicken Spinach Penne Pasta

A creamy, comforting pasta dish that blends tender chicken, wilted spinach, and perfectly cooked penne in a garlic-Parmesan cream sauce. Simple to make, elegant to serve.

⏱️ Quick Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Serves: 4

• 📝 Ingredients
• 12 oz penne pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 cup cherry tomatoes, halved (optional)
• 4 cups baby spinach (fresh)
• 1/2 cup chicken broth
• 1/2 cup heavy cream (or half-and-half for lighter option)
• 1/2 cup grated Parmesan cheese (plus more for topping)
• Fresh basil or parsley, for garnish (optional)

👨‍🍳 Instructions

✅ 1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook penne until al dente (9–11 minutes), then drain and set aside.
• Toss with a little olive oil to prevent sticking if sitting.

✅ 2. Cook the Chicken

• In a large skillet, heat olive oil over medium-high heat.
• Add chicken, season with salt, pepper, and Italian seasoning.
• Cook for 5–6 minutes, until golden and fully cooked.
• Remove from skillet and set aside.

✅ 3. Sauté Aromatics

• In the same skillet, reduce heat to medium.
• Add garlic and red pepper flakes (if using).
• Cook for 30 seconds until fragrant.

✅ 4. Build the Sauce

• Add cherry tomatoes (if using) and chicken broth.
• Cook for 2–3 minutes until tomatoes begin to soften.
• Add spinach and stir until wilted.

✅ 5. Make It Creamy

• Reduce heat to low.
• Stir in heavy cream and Parmesan cheese.
• Simmer for 2–3 minutes, stirring until smooth and slightly thickened.

✅ 6. Combine Everything

• Return chicken to the skillet.
• Add cooked pasta and toss everything to coat evenly.
• Cook for another 1–2 minutes, then remove from heat.
• Let sit 5 minutes to blend flavors.

🍽️ Serving Ideas

• Serve with garlic bread, Caesar salad, or roasted vegetables
• Garnish with:
• Extra Parmesan
• Fresh parsley or basil
• Lemon zest for brightness

💡 Tips & Variations

• Lighter version: Use half-and-half instead of cream.
• Add-ins: Mushrooms, sun-dried tomatoes, or sautéed zucchini.
• Swap protein: Use shrimp, rotisserie chicken, or omit for vegetarian version.
• Gluten-free? Use GF penne and omit flour if thickening is used.

🥡 Storage & Reheating

• Refrigerate: Up to 3 days in an airtight container
• Reheat: Gently on stove or in microwave with a splash of broth or cream
• Freeze: Not recommended (cream sauces may separate)

🔍 Nutrition (Per Serving – Approx.)

• Calories: 620
• Protein: 35g
• Carbs: 55g
• Fat: 28g
• Fiber: 4g
• Sodium: 540mg

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