Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 8 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink.
- Add garlic and sun-dried tomatoes. Sauté for 1-2 minutes.
- Stir in spinach and cook until wilted.
- Pour in heavy cream and bring to a simmer.
- Add parmesan cheese and Italian seasoning. Stir until cheese melts and sauce thickens.
- Toss in cooked pasta and mix until well-coated.
- Season with salt and black pepper to taste.
Notes
- For extra richness, add 1/4 cup cream cheese.
- Substitute spinach with kale for a different texture.
- Use gluten-free pasta if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg