Easy Penne with Chicken Spinach and Tomato Alfredo Soooo Good
Indulge in the comforting, restaurant-quality flavors of this Easy Penne with Chicken, Spinach, and Tomato Alfredo! This creamy pasta dish comes together in just 40 minutes, making it perfect for busy weeknights or casual entertaining. Tender penne is coated in a rich Parmesan Alfredo sauce, infused with Italian seasoning, and elevated by juicy cherry tomatoes, wilted spinach, and perfectly seared chicken. The garlic-infused base and buttery finish create a flavor-packed experience that tastes anything but basic. Serve it warm with a sprinkle of fresh parsley for a vibrant garnish, and watch your guests swoon over every bite. Perfect for families or anyone craving a hearty yet easy pasta recipe!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 medium boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 4 cups baby spinach
- 2 cups cherry tomatoes, halved
- 3 tbsp unsalted butter
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the chicken. Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side or until thoroughly cooked. Remove from the skillet, let rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in the baby spinach and cook until wilted, about 2 minutes. Remove the spinach and garlic mixture from the skillet and set aside.
Add butter to the skillet and melt over medium heat. Pour in the heavy cream and whisk continuously for 1-2 minutes. Gradually stir in the Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
Stir in halved cherry tomatoes, cooked spinach, and sliced chicken into the Alfredo sauce. Let simmer for 2-3 minutes to combine flavors.
Add the cooked penne pasta to the skillet and toss until evenly coated with the sauce and toppings.
Taste and adjust seasoning with the remaining salt and pepper, if needed.
Divide evenly among plates, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.8 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1112 mg | 86% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
