Ingredients
Scale
- 2 cups penne pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach, chopped
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes.
- Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy.
- Add the chopped spinach and Italian seasoning, cooking until the spinach is wilted, about 2 minutes.
- Toss the cooked penne pasta into the skillet, mixing well to coat the pasta with the creamy sauce.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider marinating the chicken in lemon juice and herbs before cooking.
- To make it lighter, substitute half-and-half for heavy cream and use low-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 0g
- Sodium: 0mg
- Fat: 30g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 0mg