Creamy Garlic Chicken Penne with Spinach

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Salt to taste
• Black pepper to taste
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, season chicken with salt and pepper.
3. 3 Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook until golden brown, about 6-7 minutes.
4. 4 Remove chicken and set aside. In the same skillet, add minced garlic and sauté for 1 minute.
5. 5 Pour in heavy cream and chicken broth, stirring to scrape up any browned bits.
6. 6 Stir in Parmesan cheese until melted and sauce is smooth.
7. 7 Add cooked penne and spinach to the sauce, tossing to coat. Return chicken to skillet and heat through.
8. 8 Finish with remaining tablespoon of butter for extra creaminess.

Equipment

• Large pot for pasta
• Large skillet
• Cutting board and knife
• Wooden spoon

Variations

• Add sun-dried tomatoes for a tangy twist.
• Use shrimp instead of chicken for a seafood version.

Substitutions

• Use half-and-half if you don’t have heavy cream.
• Substitute spinach with arugula for a peppery kick.

Pairings

• A glass of Chardonnay
• Garlic bread
• A light Caesar salad

Nutrition

Tips

• For extra flavor, toast the garlic in the butter before adding other ingredients.
• Use a mix of baby spinach and kale for a heartier texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water if needed.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with additional cream or broth.

Serving Suggestions

• A crisp green salad
• Warm crusty bread
• A sprinkle of toasted pine nuts

FAQ