Pasta Grill And Chicken Spinach Penne Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz penne and cook until just al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Prep

Pound the chicken breasts to an even thickness (about 1/2 inch) or slice in half horizontally to make cutlets. Pat dry with paper towels.

In a small bowl, combine 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken.

Heat a grill pan or skillet over medium-high heat until hot. Add a thin film of oil or brush the pan. Grill the chicken 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior has good grill marks. Remove from pan and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized slices.

In a large wide skillet, heat 2 tbsp unsalted butter over medium heat until foaming. Add the finely minced shallot and sauté 2–3 minutes until translucent and soft, not browned.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Sprinkle 1 tsp all-purpose flour over the aromatics and cook, stirring, 30–45 seconds to remove raw flour taste.

If using, pour 2 tbsp dry white wine to deglaze the pan, scraping any browned bits; simmer until mostly evaporated, about 1 minute.

Stir in 1 cup heavy cream and 1/2 cup low-sodium chicken broth. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.

Reduce heat to low and add 4 oz crumbled Gorgonzola and 1/4 cup grated Parmesan. Stir until cheeses melt and sauce is smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

Season with 1/2 tsp freshly ground black pepper and salt to taste. If you want a little heat, stir in 1/4 tsp red pepper flakes.

While the sauce simmers, in a separate skillet heat 1 tbsp extra-virgin olive oil over medium. Add halved cherry tomatoes (if using) and cook 1–2 minutes until softened. Add 4 cups fresh baby spinach and sauté until just wilted, about 1–2 minutes. Season lightly with a pinch of salt and a little black pepper.

Add the drained penne and reserved 1/2 cup pasta water (or as needed) to the sauce skillet. Stir to combine and coat the pasta, warming it through over low heat. Fold in the wilted spinach and tomatoes.

Add the sliced grilled chicken to the skillet and gently toss to combine, warming the chicken in the sauce for 1–2 minutes so flavors marry.

Remove from heat and finish with 1 tsp lemon zest and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

Divide pasta among 4 plates or bowls. Garnish each portion with an extra sprinkle of crumbled Gorgonzola or Parmesan and a pinch of red pepper flakes if desired. Serve immediately.