Ingredients
Scale
- 8 oz penne pasta
- 1 lb chicken breast, diced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes.
- Add minced garlic to the skillet and sauté for another minute until fragrant.
- Stir in the cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- Add the fresh spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined.
- Add the cooked penne pasta to the skillet and toss to coat everything in the sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: creamy pasta, chicken pasta, spinach recipes, quick dinner, weeknight meal
