Ingredients:

  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup low-sodium chicken broth
  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup spinach leaves, chopped (optional)
  • 1 tablespoon lemon juice

Instructions:

  1. Boil water in a large pot, add salt, and cook penne pasta until al dente. Drain and return to pot. Toss with olive oil and set aside.
  2. In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Whisk in heavy cream, then stir in Parmesan cheese, Italian herbs, black pepper, and red pepper flakes (if using). Pour in chicken broth and stir until combined. Bring to a simmer.
  3. Add cooked chicken and chopped spinach to the sauce. Stir until well combined and heated through. Transfer cooked pasta to the skillet and mix until pasta is well coated with the creamy sauce.
  4. Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased baking dish. Sprinkle with additional Parmesan if desired. Bake for 15-20 minutes or until bubbly and golden on top.
  5. Remove from oven, let cool slightly, then serve hot with a sprinkle of fresh herbs if desired.