Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning <li<0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup freshly grated parmesan cheese
- 1 cup baby spinach
- 0.5 cup sun-dried tomatoes, chopped
- 8 oz penne pasta, cooked
- Fresh basil, chopped (for garnish)
Instructions
- Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
- In a large skillet over medium-high heat, heat olive oil. Sear chicken on both sides until golden and cooked through (5–6 minutes per side). Remove and set aside.
- Melt butter in the same skillet. Add garlic and sauté 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, scraping up any browned bits. Simmer 2 minutes.
- Stir in parmesan cheese until melted and sauce thickens slightly.
- Add spinach and sun-dried tomatoes; cook until spinach wilts, about 2 minutes.
- Return chicken to skillet, nestling into sauce. Simmer 2 more minutes.
- Serve over cooked pasta, garnished with fresh basil.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Make it gluten-free by using GF pasta.
- Sun-dried tomatoes in oil add depth—drain excess oil before using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
