Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup chicken stock
- 1½ cups heavy cream
- 120 g freshly grated parmesan cheese
- 400 g dried short pasta (mafalde, farfalle, or rigatoni)
- 2 tbsp unsalted butter
- Olive oil
- Panko breadcrumbs
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat and cook seasoned chicken until browned and cooked through; remove and set aside.
- Sauté chopped onion in butter until softened, then add minced garlic.
- Stir in flour, gradually whisk in chicken stock and cream; simmer until thickened.
- Add spinach and parmesan; mix well before returning sliced chicken and pasta to the skillet.
- Toast panko breadcrumbs with butter until golden for topping.
- Serve the dish topped with crispy breadcrumbs and additional parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 670
- Sugar: 4g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg