Description
A comforting one-pan dish featuring seared chicken, creamy garlic sauce, and al dente pasta, perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680 g)
- 8 oz (225 g) penne or rotini pasta
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth (480 ml)
- 1 cup heavy cream (240 ml)
- 1 cup freshly grated Parmesan cheese (about 100 g)
- 2 tbsp olive oil (30 ml)
- 2 cups fresh spinach (optional, about 60 g)
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley, red pepper flakes, extra grated Parmesan
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Season chicken breasts with salt and pepper on both sides.
- Add the chicken to the skillet and cook about 6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let rest.
- In the same skillet, lower heat slightly and add the minced garlic. Sauté for about 1 minute until fragrant.
- Add the dry pasta and 2 cups of chicken broth to the skillet. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes until the pasta is al dente.
- Stir in 1 cup heavy cream and 1 cup Parmesan cheese until melted and smooth. Adjust the thickness with broth if needed.
- Slice the rested chicken and return it to the skillet. Add fresh spinach if using and toss gently until coated with sauce.
- Adjust seasoning with salt and pepper, and serve warm with optional garnishes.
Notes
For a lighter sauce, substitute heavy cream with half-and-half or whole milk. This dish is easy to adapt for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 870
- Sugar: 2g
- Sodium: 450mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2.5g
- Protein: 70g
- Cholesterol: 150mg