Ingredients
Scale
- 8 oz penne pasta
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 medium yellow onion
- 3–4 garlic cloves
- ½ cup sun-dried tomatoes
- 1 tbsp tomato paste (optional but recommended)
- 2 cups fresh baby spinach
- ½ cup heavy cream
- 1½ cups reduced sodium chicken broth
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Cook the penne pasta according to package directions until al dente, reserving 1 cup of pasta water.
- In a large skillet, heat olive oil over medium heat and sauté diced chicken seasoned with oregano, salt, and pepper until golden brown (about 5 minutes).
- Add diced onion to the skillet and sauté until softened (4-5 minutes).
- Incorporate minced garlic and sun-dried tomatoes; cook for another minute.
- Pour in chicken broth and heavy cream; stir in Parmesan cheese and let simmer gently.
- Return the chicken to the skillet and simmer uncovered (8-10 minutes) until cooked through.
- Stir in fresh spinach and cooked pasta; add reserved pasta water as needed for desired consistency.
- Adjust seasoning before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg