Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 8 oz fettuccine or penne pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 2 tsp dried Italian herbs (basil, oregano, thyme)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Gather all ingredients on your kitchen counter. Finely chop the garlic and let the parmesan cheese reach room temperature.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper; sear until golden brown (about 5-6 minutes per side). Remove chicken and let it rest.
- In the same skillet, add minced garlic and dried herbs; sauté for 1-2 minutes until fragrant.
- Pour in heavy cream, scraping up brown bits from the pan. Simmer for 3-4 minutes until slightly thickened.
- Stir in spinach and grated parmesan cheese until melted and combined.
- Add cooked pasta to the skillet; toss gently to coat in the creamy sauce.
- Serve immediately with extra parmesan and fresh herbs for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 650
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg