Tuscan Garlic Chicken with Spinach Alfredo Penne
Creamy Garlic Parmesan Chicken Pasta with Spinach
Ingredients:
2 boneless, skinless chicken breasts, cut into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
2 cups fresh spinach, chopped
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 ounces penne pasta
1/2 cup chicken broth
1 tablespoon butter
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
Directions:
Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add the chicken strips, season with Italian seasoning, paprika, salt, and black pepper. Cook for 6-8 minutes until golden brown and fully cooked. Remove and set aside.
In the same skillet, melt butter and add minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Let it simmer for 1-2 minutes.
Add heavy cream, garlic powder, onion powder, and red pepper flakes (if using). Stir well and bring to a gentle simmer.
Stir in the grated Parmesan cheese until fully melted and smooth.
Add the fresh spinach and let it wilt in the sauce.
Return the cooked chicken to the skillet and mix well to coat with the sauce.
Add the drained penne pasta and toss to combine everything evenly.
Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 620 kcal | Servings: 4 servings