Description
This creamy Chicken Spinach Penne is what dinner dreams are made of – quick enough for weeknights but fancy enough to make you feel like a culinary genius.
Ingredients
Scale
- 12 oz (340g) penne pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1 cup)
- 6 oz (170g) fresh spinach, roughly chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Meanwhile, season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden and cooked through. Remove to a plate.
- In the same pan, add remaining tablespoon of oil. Sauté onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Stir in Italian herbs and red pepper flakes if using.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let reduce by half, about 2-3 minutes.
- Reduce heat to medium-low and add heavy cream. Simmer gently for 3-4 minutes until slightly thickened.
- Return chicken to the pan. Add spinach in batches, allowing it to wilt into the sauce.
- Remove from heat and stir in Parmesan cheese until melted and smooth.
- Add the cooked penne to the sauce and toss until well coated. If needed, add a splash of reserved pasta water to reach desired consistency.
- Season with additional salt and pepper to taste. Let rest for 2 minutes.
- Serve garnished with fresh parsley and additional Parmesan if desired.