Italian Chicken Pasta (Print Format)
Tender chicken and pasta meet spinach and sun-dried tomatoes in a creamy, cheesy sauce. A speedy 30-minute one-dish dinner.
# Ingredients:
01 -
2 cups milk.
02 -
1 tablespoon Italian seasoning.
03 -
½ teaspoon fresh black pepper.
04 -
½ teaspoon salt.
05 -
1 cup grated Parmesan cheese.
06 -
2 tablespoons butter, unsalted.
07 -
3 garlic cloves, finely chopped.
08 -
3 cups baby spinach leaves.
09 -
1 cup sun-dried tomatoes, chopped and drained.
10 -
8 ounces dry penne pasta.
11 -
2 tablespoons olive oil.
12 -
1 cup heavy whipping cream.
13 -
2 pounds boneless, skinless chicken breasts.
# Steps:
01 -
Sprinkle salt and pepper on chicken. Pan-sear it in hot oil for 3-4 minutes on each side until golden. Take it out and slice into bite-size pieces.
02 -
In the same pot, melt butter and cook garlic, Italian herbs, and sun-dried tomatoes until it smells amazing.
03 -
Stir in cream, milk, Parmesan, and penne. Let it simmer for about 10 minutes till the pasta softens but still has a bit of a bite.
04 -
Toss the chicken back into the pot with spinach and mix. Let it cook for a minute or two so the spinach softens and everything warms up.
# Tips:
01 -
Feel free to toss in extra veggies.
02 -
You can try lower-fat cream, but the sauce might be thinner.
03 -
Keeps well in the freezer for half a year.