Tuscan Parmesan Chicken Penne in Garlic Cream

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1 lb boneless skinless chicken breast, sliced
• Salt & black pepper
• Salt & black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 12 oz penne pasta
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes
• 3/4 cup chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan
• 1 cup baby spinach (optional)
• Chopped fresh parsley
• Red pepper flakes (optional)

Instructions

1. Boil the penne in salted water until al dente, then drain.
2. Season the chicken slices with salt, pepper, garlic powder, and Italian seasoning. Sear them in olive oil until fully cooked and golden, then remove from the pan.
3. In the same skillet, melt the butter and sauté the minced garlic. Stir in the sun-dried tomatoes.
4. Pour in the chicken broth and heavy cream, and bring the mixture to a simmer.
5. Whisk in the Parmesan cheese until the sauce is smooth. If using spinach, stir it in now.
6. Add the cooked chicken and penne back into the skillet and toss to coat everything in the sauce.
7. Serve hot, garnished with parsley and red pepper flakes if desired.