Ingredients
4
4 servings
- •1 tablespoon butter
- •1 tablespoon salt, or more to taste
- •1 tablespoon ground black pepper, or more to taste
- •1 tablespoon garlic powder
- •1 pound boneless skinless chicken breasts, cut into bite-size pieces
- •1 (14.6 ounce) package penne pasta
- •5 cups fresh spinach, or more to taste
- •1 cup grated Parmesan cheese
- •1 tablespoon red pepper flakes
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
- Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
- Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
- Mix pasta into spinach-chicken mixture; toss well.
Nutritional Facts
Per 4 servings
- Calories: 630
- Carbohydrate: 80g
- Fat: 14g
- Fiber: 6g
- Protein: 47g
- Sugar: 5g
Related Recipes
One-pot Spinach Chicken Pasta
Three-Cheese Chicken Penne Pasta Bake
Penne Pasta with Spinach and Bacon
Creamy Chicken Penne Pasta
Creamy Chicken with Spinach
Penne with Chicken and Pesto
Spinach and Chicken Casserole
Chicken, Spinach, and Cheese Pasta Bake
Creamy Chicken, Mushroom, and Spinach Pasta
Spinach and Sun-Dried Tomato Pasta
Chicken Penne Italiano
