Chicken Pasta Athena Recipe
Make Chicken Pasta Athena Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring water to a boil. Add 1 tsp of salt.
- 2
Cook the Pasta
Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Chicken
- 3
Cook the Chicken
In a skillet, heat 2 tbs of olive oil over medium heat. Season the chicken breast with 1 tsp salt, 1 tsp black pepper, and 1 tsp Italian seasoning.
- 4
Sauté the Chicken
Add the seasoned chicken breast to the skillet and cook for about 7-8 minutes on each side or until fully cooked through. Remove from skillet and let rest.
- 5
Shred the Chicken
Once cooled, shred the chicken into bite-sized pieces.
Making the Sauce
- 6
Sauté Garlic
In the same skillet, add 3 minced garlic cloves and sauté for about 1 minute until fragrant.
- 7
Add Cream and Cheese
Pour in 1 cup of heavy cream, stirring continuously. Add 1 cup of grated Parmesan cheese and mix until smooth.
- 8
Add Spinach and Tomatoes
Stir in 2 cups of fresh spinach and 1 cup of chopped sun-dried tomatoes. Cook until spinach is wilted.
Combining Ingredients
- 9
Combine Pasta and Chicken
Add the cooked penne pasta and shredded chicken to the sauce. Toss everything together until well-coated.
- 10
Garnish and Serve
Serve the dish hot, garnished with chopped fresh basil and extra Parmesan cheese, if desired.