Description
This Creamy Parmesan Chicken Penne is a delicious and comforting pasta dish featuring tender seared chicken breasts tossed in a rich Parmesan cream sauce with fresh spinach, served over perfectly cooked penne pasta. Ready in just 40 minutes, it’s an ideal weeknight dinner that combines simple ingredients with gourmet flavors.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound or 450 grams)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Pasta
- 8 ounces (225 grams) penne pasta
Sauce
- 1 cup (240 ml) heavy cream
- 1 cup (100 grams) grated Parmesan cheese
- 3 cloves garlic, minced
- 2 cups (60 grams) fresh spinach
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta to use later if needed.
- Season Chicken: Pat the chicken breasts dry and season both sides generously with salt and black pepper.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook 6-7 minutes per side until they develop a golden brown crust and are cooked through to an internal temperature of 165°F (75°C). Remove the chicken from the skillet and slice it thinly.
- Make Sauce: In the same skillet, sauté the minced garlic in the remaining oil for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts completely into a smooth sauce.
- Add Spinach and Combine: Add the fresh spinach to the sauce and cook until wilted, about 1-2 minutes. Then toss in the cooked penne pasta and sliced chicken, tossing gently to coat everything evenly. Add reserved pasta water a little at a time if the sauce is too thick. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the creamy Parmesan chicken penne warm. Garnish with additional grated Parmesan cheese if desired for extra flavor.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich and creamy.
- If fresh spinach is not available, baby spinach or frozen spinach (thawed and drained) can be used.
- For added texture, sprinkle toasted pine nuts or chopped parsley before serving.
- Make sure not to overcook the pasta to keep it firm (al dente).
- Reserved pasta water helps to loosen the sauce if it thickens too much.
