Basil Spinach Penne with Roasted Chicken
Herb-Infused Basil Spinach Penne with Tender Roasted Chicken
Ingredients:
8 oz penne pasta
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups fresh spinach
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
Directions:
Preheat oven to 400°F (200°C). Place the chicken breasts on a baking sheet, brush with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until cooked through. Let rest, then slice thinly.
While chicken cooks, boil penne pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the heavy cream and stir in Parmesan cheese until creamy and smooth.
Add the cooked penne to the skillet, tossing to coat. Stir in basil, lemon juice, and optional red pepper flakes. Adjust the sauce with reserved pasta water if needed.
Top the pasta with sliced roasted chicken and serve immediately.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings