Creamy Parmesan Chicken with Penne

Ingredients:
12 oz penne pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter
2 cups heavy cream
1 cup grated Parmesan cheese
½ cup chicken broth
1 cup baby spinach (optional)
½ cup sun-dried tomatoes, chopped (optional)
¼ tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta: Boil penne pasta according to package instructions. Drain and set aside.
Cook the chicken: In a large skillet, heat olive oil over medium heat. Add chicken, Italian seasoning, salt, and black pepper. Cook until golden brown and cooked through, about 6-7 minutes. Remove from skillet and set aside.
Make the sauce: In the same skillet, melt butter and sauté minced garlic for 30 seconds. Pour in heavy cream and chicken broth, stirring until combined. Let simmer for 2-3 minutes.
Add cheese & mix: Stir in grated Parmesan cheese, red pepper flakes (if using), and sun-dried tomatoes. Continue stirring until the cheese is fully melted and the sauce thickens.
Combine everything: Add the cooked pasta, chicken, and spinach to the skillet. Toss until everything is evenly coated in the creamy sauce.
Serve: Garnish with fresh parsley and extra Parmesan. Enjoy warm!
Nutritional Information (Per Serving, serves 4):
Calories: 680
Protein: 42g
Carbohydrates: 62g
Fat: 30g
Fiber: 4g