Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (oregano and basil)
- 12 oz pasta of choice (fettuccine recommended)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper; sear until golden brown on both sides (about 6-7 minutes per side). Remove from skillet and set aside.
- In the same skillet, add minced garlic; sauté for about 30 seconds until fragrant. Add halved cherry tomatoes and spinach; cook until wilted.
- Pour in heavy cream and stir to combine while scraping up any browned bits from the skillet. Gradually add grated Parmesan cheese, stirring until melted.
- Cook pasta according to package instructions until al dente; drain well. Toss cooked pasta with the creamy sauce in the skillet.
- Let everything simmer for a couple of minutes before serving hot with extra Parmesan on top if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg