Chicken Penne Pasta
A comforting and versatile one-pot meal featuring tender chicken, flavorful spices, creamy sauce, and perfectly cooked penne, perfect for busy weeknights or dinner parties.
Ingredients
For the Chicken
- 2 tablespoons oil
- 1 lb boneless, skinless chicken breasts (about 2)
- 1/2 teaspoon seasoning salt
- 3 cloves garlic (minced)
For the Sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon red chili flakes
- 2 1/4 cups low sodium chicken broth
- 398 ml canned diced tomatoes (14 oz, with liquid)
- 1/2 cup heavy cream
- 1 tablespoon corn starch
For the Pasta
- 375 grams penne pasta (about 3/4 lb)
- 2 cups spinach (loosely chopped)
- 1/4 cup shredded Parmesan cheese
Instructions
Preparation
- Heat oil in a large skillet over medium-high heat.
- Sprinkle chicken breasts with seasoning salt and sear each side of the chicken for about 2-3 minutes until golden.
- Add minced garlic, dried basil, oregano, salt, thyme, and red chili flakes to the skillet and sauté for one minute.
Cooking
- Pour in chicken broth and diced tomatoes with juices, bringing the mixture to a vigorous simmer.
- Add penne pasta to the skillet, stir well to integrate with the broth, and reduce heat to medium-low. Cover and cook until pasta is al dente, about 9-10 minutes.
- Remove cooked chicken from the pan, slice it, and return to the skillet.
- Whisk together heavy cream and corn starch in a bowl, then stir into the skillet for a creamy consistency.
- Add chopped spinach and Parmesan cheese, stirring until spinach wilts slightly.
- Taste and adjust seasoning if needed, then serve warm.
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Notes
For variations, consider adding vegetables like bell peppers or mushrooms, or substitute chicken with shrimp or turkey. Store leftovers in an airtight container for up to 3 days.