Ingredients:
1 lb boneless, skinless chicken breasts, sliced into strips
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup white wine (or chicken broth)
2 cups heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 tsp crushed red pepper flakes (optional)
10 oz penne pasta, cooked and drained
1 cup spinach, chopped
Fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken:
Season the chicken strips with Italian seasoning, salt, and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken strips and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Garlic:
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the Pan:
Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes.
Make the Sauce:
Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer.
Stir in the Parmesan and mozzarella cheeses until melted and the sauce is creamy. Add crushed red pepper flakes if desired.
Combine Ingredients:
Add the cooked penne pasta, chicken, and chopped spinach to the skillet. Toss everything together until the pasta is well-coated and the spinach is wilted.
Serve:
Garnish with fresh parsley and serve hot. Enjoy the rich, creamy goodness of this delightful pasta dish!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 700 per serving | Servings: 4 servings
