Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1 cup salsa verde
- 1 cup heavy whipping cream
- 3 cups uncooked penne pasta
- Salt and pepper to taste (about 1/2 teaspoon each)
- 1 1/2 cups pepper jack cheese, shredded
Instructions
- Cook Chicken: Cut chicken into 1-inch cubes and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and sear for 5 minutes, flipping halfway, until golden brown. Remove chicken from skillet and set aside.
- Simmer Pasta: In the same skillet, add chicken broth, salsa verde, heavy cream, uncooked penne, and more salt and pepper. Stir to combine. Bring to a boil, then reduce heat, cover, and simmer on low for 15 minutes or until pasta is tender.
- Finish with Cheese: Turn off heat. Add cooked chicken and 1 cup of shredded pepper jack cheese. Stir until smooth and creamy.
- Broil (Optional): Sprinkle remaining 1/2 cup cheese on top. Broil in the oven for 2–3 minutes until golden and bubbly.
- Serve: Serve hot and enjoy!
Notes
- You can substitute rotisserie chicken to save time—just stir it in at the end.
- Use Monterey Jack or mozzarella if you prefer less heat.
- Add a handful of baby spinach for extra veggies in the last few minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
