Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cups cooked pasta (penne or fettuccine works great)
- 1 cup fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Season the chicken with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through. Set aside.
- In the same skillet, add the remaining tablespoon of olive oil, then sauté minced garlic until fragrant. Add cherry tomatoes and cook until they start to burst, releasing their juices, about 2-3 minutes.
- Reduce heat to low, then pour in heavy cream. Stir in grated Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper to flavor the sauce.
- Stir in fresh spinach until wilted. Slice the cooked chicken and add it back to the skillet. Let everything simmer together for 5 minutes to meld the flavors.
- Add cooked pasta to the sauce, tossing gently to coat. Serve immediately, garnished with fresh basil and extra Parmesan if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Adjust the spice level by adding red pepper flakes to the sauce.
- Use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg