Ingredients
Ingredients
- 2 Chicken Breasts - Chopped
- 10 Oz Penne Pasta
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 4 Cloves Garlic - Minced
- 1 Cup Heavy Cream
- 1/2 Cup Chicken Broth
- 1 Cup Parmesan Cheese - Grated
- 1 Tsp Italian Seasoning
- 1/2 Tsp Sweet Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 Cup Spinach
- 1/2 Cup Sun Dried Tomato - Sliced
- 5 Basil - Chopped
Directions
Directions
- Cook the pasta according to package directions. Drain and set aside.
- Season the chicken with paprika, Italian seasoning, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through. Remove and set aside.
- Melt the butter in the same skillet. Add the garlic and cook for about 30 seconds.
- Stir in the chicken broth and heavy cream. Bring to a gentle simmer.
- Add the Parmesan cheese and stir until smooth and creamy.
- Mix in the sun-dried tomatoes and spinach. Cook until the spinach wilts.
- Return the chicken to the skillet and stir to coat in the sauce.
- Add the cooked pasta and toss until everything is well coated.
- Garnish with fresh basil and extra Parmesan before serving.
Nutrition
Per serving · 4 servingsCalories
650
Fat
36 g
Saturated fat
18 g
Carbohydrates
54 g
Sugar
3 g
Fiber
3 g
Protein
34 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Chicken Breasts - Chopped
- 10 Oz Penne Pasta
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 4 Cloves Garlic - Minced
- 1 Cup Heavy Cream
- 1/2 Cup Chicken Broth
- 1 Cup Parmesan Cheese - Grated
- 1 Tsp Italian Seasoning
- 1/2 Tsp Sweet Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 Cup Spinach
- 1/2 Cup Sun Dried Tomato - Sliced
- 5 Basil - Chopped
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