Description
Creamy Chicken Spinach Penne combines tender seared chicken, fresh spinach, and penne pasta tossed in a rich Parmesan cream sauce. Quick, hearty, and perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 garlic cloves, minced
- 2 cups penne pasta
- 1 cup chicken broth
- 1 cup heavy cream (or half & half for lighter)
- ½ cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 teaspoon lemon zest (optional)
- Pinch of red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
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Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet, then sear chicken for 5–6 minutes per side until golden and fully cooked (165°F). Remove and let rest.
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In the same skillet, sauté garlic for 30 seconds. Deglaze with chicken broth, scraping up brown bits. Stir in cream and bring to a gentle simmer.
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Whisk in Parmesan cheese until the sauce becomes smooth and glossy.
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Cook penne pasta in salted water until al dente. Drain, reserving ½ cup of pasta water.
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Add pasta to the skillet, tossing to coat in sauce. Slice chicken and return to the pan.
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Stir in spinach until just wilted. Adjust seasoning with lemon zest or red pepper flakes. Garnish with parsley before serving.
Notes
- For a lighter version, swap cream with half & half.
- Frozen spinach can be used—thaw and squeeze out moisture before adding.
- Reserve pasta water to adjust sauce consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg