Description
A creamy and satisfying Chicken Spinach Penne dish featuring tender chicken pieces, wholesome spinach, and al dente penne pasta all tossed in a rich Parmesan and heavy cream sauce. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Protein & Dairy
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
Pantry & Staples
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- Pinch of nutmeg (optional)
- 1 lb penne pasta
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta cooking water for later use.
- Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Onion: In the same skillet, add the chopped onion and cook over medium heat until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for approximately 1 minute until fragrant but not browned.
- Cook the Spinach: Add the thawed and well-drained spinach to the skillet and cook for 1 to 2 minutes until heated through and well combined with the onions and garlic.
- Make the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Allow it to cook for a few minutes until the sauce thickens slightly.
- Add Cheese and Nutmeg: Stir in the Parmesan cheese until melted and incorporated. Add a pinch of nutmeg if desired to enhance the flavor.
- Combine Pasta and Chicken: Return the cooked chicken and drained penne pasta to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to loosen it up to your preferred consistency.
- Serve: Serve the Chicken Spinach Penne immediately, garnished with additional grated Parmesan cheese as desired.
Notes
- You can substitute fresh spinach for frozen if preferred—just use about 5 cups and sauté until wilted.
- For a lighter version, replace heavy cream with half-and-half.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to squeeze out excess water from thawed spinach to avoid a watery sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken pasta, spinach penne, creamy chicken pasta, easy dinner recipe, Italian pasta dish
