Description
A quick, 30-minute weeknight dinner featuring tender chicken breasts, fresh spinach, and a rich, creamy Parmesan sauce tossed with pasta. It’s a reliable, crowd-pleasing meal that is easy to make and perfect for busy evenings.
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs / 680g), boneless and skinless
- 1 pound (450g) penne or rigatoni pasta
- 1.5 cups (360ml) heavy cream
- 4 cups (120g) fresh spinach, packed
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup (100g) freshly grated Parmesan cheese
- 2 tablespoons unsalted butter, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) low-sodium chicken broth
- Salt and black pepper, to taste
- Pasta water, reserved for sauce adjustment
Instructions
- Prep ingredients: Chop onion, mince garlic, grate Parmesan, and season chicken with salt and pepper.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Cook chicken: Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken and let rest.
- Sauté aromatics: In the same skillet, reduce heat to medium. Add remaining 1 tablespoon butter. Sauté onion for 2-3 minutes until soft. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
- Build sauce: Pour in chicken broth and simmer for 2 minutes, scraping up browned bits. Add heavy cream and Italian seasoning; simmer for 3-4 minutes until slightly thickened.
- Add cheese and spinach: Reduce heat to low. Stir in Parmesan cheese until melted. Add spinach and cook until wilted (1-2 minutes). Remove from heat.
- Combine: Add drained pasta to the sauce and toss to coat. Add sliced chicken back to the pan. Toss gently, adding reserved pasta water if needed to reach desired consistency. Adjust seasoning with salt and pepper.
Notes
Save the starchy pasta water to help the sauce cling to the pasta. Use fresh Parmesan cheese rather than pre-grated to avoid a grainy sauce. Keep heat low when adding cheese to prevent separation. For a lighter version, substitute half-and-half for heavy cream. This dish does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 480
- Sugar: 3
- Sodium: 420
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: chicken florentine pasta, creamy pasta, weeknight dinner, 30 minute meals, one pan pasta, easy dinner, family friendly