Ingredients
Scale
- Kosher Salt
- 12 ounces Penne pasta
- Olive Oil
- 1 pound Boneless Skinless Chicken Breast
- Ground Pepper
- 1/2 tsp Oregano or Italian Seasoning
- 1/2 cup White Wine
- 1 1/2 cups halved Cherry Tomatoes
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Shredded Mozzarella
- 1/2 cup Grated Parmesan, plus more for serving
- 1 1/2 cup Baby Spinach
- 2 Tbsp chopped Fresh Parsley, for serving/garnish
- Red Pepper Flakes, optional for serving/garnish
Instructions
- In a large Dutch oven with salted water, cook penne according to box instructions. Drain and set aside.
- In the dutch oven, or cast iron casserole pan, heat oil. Season chicken breasts with salt, pepper, and oregano and cook until golden brown and no longer pink in the middle. Transfer chicken to a cutting board and allow to rest.
- Add the white wine into the pan to deglaze the pan, scraping the bottom of the pan to remove any cooked on bits. Add in tomatoes and garlic, and allow the tomatoes to soften slightly. Add in the cream and bring to a simmer. Add in the shredded mozzarella and parmesan until the cheese melts. Season the sauce to taste with salt and pepper.
- Tun off the heat and add in cooked penne, baby spinach, parsley and red pepper flakes. Slice the chicken breast and toss in, along with any of the juices that released while resting.
- Serve.