Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 8 oz pasta (fettuccine or penne)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cups fresh baby spinach
- 2 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for about 5-6 minutes on each side until golden brown. Remove from pan and let rest.
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain but reserve 1 cup of pasta water.
- In the same skillet, sauté minced garlic until fragrant (about 1 minute). Add heavy cream and chicken broth; stir gently as it simmers.
- Add spinach and dried herbs; cook until spinach wilts into the sauce.
- Slice rested chicken and return to the skillet along with cooked pasta. Stir to combine, adding reserved pasta water gradually until desired creaminess is reached.
- Serve immediately, optionally garnished with Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 3g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg