Ingredients:
- 2 cups penne pasta
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsps olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and black pepper to taste
- fresh parsley, chopped, for garnish
Instructions:
- Cook the penne pasta according to package instructions in the SENSARTE Nonstick Sauce Pan with salted boiling water until al dente. Drain and set aside.
- In your SENSARTE Nonstick Frying Pan Skillet over medium-high heat, add olive oil. Season the sliced chicken with salt and pepper, then sauté until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add minced garlic and cook until fragrant. Add the halved cherry tomatoes, cooking until they start to soften.
- Stir in the fresh spinach leaves and cook until wilted. Return the cooked chicken to the pan and mix well.
- Pour in the heavy cream, stirring constantly. Once the cream is heated, add the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Season the sauce with salt and black pepper to taste. Adjust the consistency by adding more cream if needed.
- Add the cooked penne pasta to the pan, tossing until the pasta is well coated with the creamy Alfredo sauce.
- Serve the Chicken Penne Alfredo Pasta in bowls, garnished with fresh chopped parsley. Enjoy!
