Description

This Chicken Penne Pasta is a delightful blend of tender chicken, creamy sauce, and perfectly cooked penne. Ideal for a quick dinner or a comforting meal, its fresh ingredients and rich flavors make it a standout choice for anyone looking for an easy homemade dish.

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 (read what half and half is here (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)

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Instructions

Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente, then drain.
While boiling water, heat 2 tablespoons olive oil in a large skillet over medium heat.
Season the chicken with salt, pepper, and 1 tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side until they reach 165°F internally.
Remove the chicken from the skillet and allow to cool slightly before slicing.
In the same pan, add the remaining olive oil, followed by garlic and onion. Sauté until the onions are soft, about 5 to 7 minutes.
Whisk in the flour, then slowly add the chicken broth, scraping up any browned bits, followed by the half and half. Bring to a low simmer for 5 minutes.
Add Parmesan cheese to the sauce and stir until melted. Adjust seasoning with remaining Italian seasoning, salt, and pepper to taste.
Incorporate the spinach into the sauce until just wilted, then stir in the cooked penne and sliced chicken.
Plate the dish topped with additional Parmesan, diced tomatoes, and fresh parsley.

Notes

Feel free to substitute the chicken with shrimp or tofu for a different protein option.
Add more vegetables like bell peppers or mushrooms for extra nutrition and flavor.
Keep an eye on the sauce to avoid it becoming too thick; add a splash of chicken broth if necessary.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 32g
Cholesterol: 80mg