Pasta Maldonado
Indulge in the creamy, flavor-packed delight of Pasta Maldonado, a dish that masterfully combines tender penne pasta, juicy pan-seared chicken, and a rich, garlicky Parmesan cream sauce. Sautéed onions, red bell peppers, and wilted spinach add vibrant color and a burst of freshness, while a touch of lemon juice brightens every bite. Infused with fragrant dried oregano and basil, this dish brings the comfort of classic Italian flavors with a modern twist. Perfect for weeknight dinners or impressing guests, this 45-minute recipe is easy to prepare and yields four generous servings. Serve with a sprinkle of extra Parmesan for an irresistible finish!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 medium chicken breast
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 cup heavy cream
- 3 tablespoons grated Parmesan cheese
- 1 medium onion
- 1 medium red bell pepper
- 2 cups spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
While the pasta cooks, clean and pat dry the chicken breasts. Season both sides with a sprinkle of salt, pepper, oregano, and basil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and translucent.
Add the red bell pepper (sliced into thin strips) to the skillet and cook for an additional 3 minutes until slightly softened.
Stir in the fresh spinach and cook for 1-2 minutes until wilted.
Reduce the heat to low and pour in the chicken broth and heavy cream. Stir gently to combine.
Add the grated Parmesan cheese, dried oregano, dried basil, salt, and black pepper. Simmer the sauce on low heat for 5 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet and toss until the pasta is well-coated in the sauce.
Gently fold in the sliced chicken and drizzle with fresh lemon juice for a final touch of brightness.
Remove the skillet from the heat, taste, and adjust seasoning as needed. Serve warm and garnish with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 12.3 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2494 mg | 53% | |
*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.
