This healthier chicken pasta is quick and easy to make; simply grill chicken, boil penne, and mix together with Parmesan cheese and spinach.
Preparation Time
15 mins
Cooking Time
27 mins
Total Time
42 mins
Calories
630 Calories
Recipe Instructions
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Mix pasta into spinach-chicken mixture; toss well.
Ingredients
1 tablespoon butter
1 cup grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon salt, or more to taste
1 (14.6 ounce) package penne pasta
1 tablespoon ground black pepper, or more to taste
