Description
A quick and delicious one-pan meal featuring tender chicken, creamy sauce, and perfectly cooked pasta.
Ingredients
- 4 boneless, skinless chicken breasts (about 680g)
- 8 oz (225g) penne or rotini pasta
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth (480ml)
- 1 cup heavy cream (240ml)
- 1 cup freshly grated Parmesan cheese (100g)
- 2 tbsp olive oil (30ml)
- 2 cups fresh spinach (optional, about 60g)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper, then cook for about 6 minutes per side until golden brown. Remove from pan and let rest.
- In the same skillet, sauté minced garlic for about 1 minute until fragrant.
- Add pasta and chicken broth; bring to a boil, cover, and simmer for about 10 minutes until pasta is al dente.
- Lower heat and stir in heavy cream and Parmesan cheese until well combined.
- Slice the rested chicken and return it to the skillet along with spinach if using; toss gently to coat with sauce.
Notes
For added flavor, consider marinating the chicken before cooking. Additionally, red pepper flakes can be added for heat.
