Directions:
Cook penne pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the salmon chunks, season with salt, pepper, and paprika, and sear for 2-3 minutes on each side until golden. Remove from skillet and set aside.
In the same skillet, sauté garlic until fragrant (about 1 minute). Add chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Stir in Parmesan cheese until melted and the sauce is smooth. Add Italian seasoning, sun-dried tomatoes, and baby spinach. Cook for 2-3 minutes until the spinach wilts.
Toss the cooked penne pasta into the sauce, ensuring it’s evenly coated. If needed, adjust the consistency with reserved pasta water.
Gently add the seared salmon chunks back into the skillet. Let everything warm through for 2 minutes.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings
