Ingredients:
- 2 chicken breasts, diced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 1 teaspoon Italian seasoning
- 8 oz pasta (like penne or fettuccine)
- Grated Parmesan cheese, for serving
- Fresh basil, for garnish (optional)
PREPARATION:
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Chicken:
- In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with salt and pepper, then add it to the skillet.
- Cook until the chicken is golden and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- Add Vegetables:
- Add the cherry tomatoes, spinach, and Italian seasoning to the sauce. Cook until the spinach wilts and the tomatoes soften, about 3-4 minutes.
- Combine:
- Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy sauce.
- Serve:
- Serve warm, garnished with grated Parmesan cheese and fresh basil if desired.
Enjoy!
This creamy chicken pasta is satisfying and perfect for a weeknight dinner. If you have a specific recipe from Nessa’s Kitchen in mind, please let me know, and I’d be happy to help!