Description
A quick and creamy pasta dish featuring tender chicken and a rich garlic parmesan sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb Chicken Tenders
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Butter
- 1 small Minced Onion
- 1 tbsp Garlic Paste
- 1 tbsp Dried Shallots
- 2 tbsp Tomato Paste
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 2 cups Spinach
- 1/2 cup Parmesan Cheese
- 8 oz Gluten-Free Pasta
- 2 tbsp Chopped Parsley (for garnish)
Instructions
- Prep Chicken: Coat the chicken tenders with paprika, Italian seasoning, garlic powder, salt, and black pepper.
- Cook Chicken: Sauté the seasoned chicken in olive oil over medium heat for 6-8 minutes until fully cooked through.
- Prepare Pasta: Cook the gluten-free pasta according to package instructions until al dente, about 8-10 minutes.
- Make Sauce: Sauté garlic, minced onion, dried shallots, and tomato paste in butter over medium-low heat for about 2 minutes.
- Add Sauce Ingredients: Stir in the chicken broth and heavy cream, cooking until the sauce thickens slightly and the spinach wilts.
- Combine: Add the Parmesan cheese, stirring until creamy. Fold in the cooked pasta and sliced chicken.
- Garnish and Serve: Optionally, garnish with chopped parsley and serve hot.
Notes
- This recipe is versatile and allows for ingredient substitutions.
- Ensure chicken is cooked to an internal temperature of 165°F.
- Cook pasta al dente for best texture.
- Store leftovers in an airtight container for up to 3 days.
- Freezing is not recommended due to the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautéing/Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg