Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 8 oz penne or fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the garlic and washing the spinach.
- Cook the pasta in salted boiling water according to package instructions until al dente; then drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Season chicken breasts with salt and pepper, then sear for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken and keep warm.
- In the same skillet, sauté garlic for one minute until fragrant. Add chicken broth and heavy cream, scraping up bits from the bottom of the pan.
- Stir in dried herbs, spinach, and Parmesan cheese until melted. Return cooked pasta and sliced chicken to the skillet; toss gently until coated in sauce.
- Serve hot with extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 650
- Sugar: 3g
- Sodium: 550mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg