Description
Indulge in this creamy, flavorful dish that combines tender chicken, fresh spinach, and artichoke hearts for a satisfying meal perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 12 oz fettuccine or penne pasta
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
Instructions
- 1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and reserve half a cup of pasta water.
- 2. Sauté the Chicken: In a large skillet over medium heat, drizzle olive oil. Season chicken with salt and pepper. Cook for about six minutes on each side until they reach an internal temperature of 165°F (75°C). Remove from skillet and let rest.
- 3. Create the Sauce: In the same skillet, add minced garlic and sauté until fragrant (about one minute). Pour in heavy cream, scraping up flavorful bits from the pan. Stir in grated Parmesan cheese until melted and smooth.
- 4. Add Spinach and Artichokes: Toss in chopped artichokes and spinach into the creamy sauce. Stir until spinach wilts down (about three minutes).
- 5. Combine Everything: Slice cooked chicken into strips and return it to the skillet along with drained pasta. Mix well! If it's too thick, gradually add reserved pasta water to achieve desired creaminess.
- 6. Serve: Plate generous portions, sprinkle with extra Parmesan if desired, then enjoy!
Nutrition
- Serving Size: 1 plate (approximately 330g)
- Calories: 670
- Sugar: 2g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: - For added flavor, consider substituting spinach with kale or incorporating sun-dried tomatoes. - Experiment with different cheeses like feta or gouda to elevate your dish.