Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz penne or fusilli pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside for later.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes until it begins to thicken slightly.
- Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth. Add the fresh spinach and stir until it begins to wilt into the sauce.
- Add the cooked chicken and pasta back into the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the creamy garlic sauce. Taste and adjust seasoning with extra salt or pepper if needed. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes
- Diet: Gluten-Free