Penne Pasta Oven Roasted Chicken by Florida Native
Elevate your weeknight dinner game with the irresistible "Penne Pasta Oven Roasted Chicken by Florida Native." This hearty yet sophisticated dish combines tender oven-roasted chicken, seasoned to perfection with garlic, paprika, and a hint of black pepper, with al dente penne pasta tossed in a creamy Parmesan sauce. Fresh ingredients like cherry tomatoes, wilted spinach, and fragrant basil bring a burst of color and flavor, while a touch of lemon zest adds a zippy finish. Ready in just an hour, this recipe is perfect for busy evenings or casual gatherings. Indulge in the ultimate comfort food that strikes the perfect balance between creamy, savory, and fresh. Try this easy penne pasta recipe today and make dinner extraordinary!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Penne pasta
- 2 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Cherry tomatoes, halved
- 2 cups Fresh spinach leaves
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with 1 tablespoon of olive oil and season with garlic powder, paprika, salt, and black pepper.
Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, let the chicken rest for 5 minutes, then slice into thin strips.
In a large pot, bring salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet over medium heat, melt the butter with the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook for 2–3 minutes until the sauce thickens. If needed, use the reserved pasta water to adjust the sauce consistency.
Add the cherry tomatoes and fresh spinach leaves to the sauce, stirring until the spinach wilts and the tomatoes are slightly softened.
Toss the cooked penne pasta with the sauce until well coated. Add the sliced chicken and gently mix to combine.
Garnish the dish with fresh basil and lemon zest before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 4.5 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1204 mg | 93% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2408 mg | 51% | |
*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.
