Description
Chicken Florentine Pasta is a creamy, comforting dish combining tender bite-sized chicken breast pieces with baby spinach and cherry tomatoes tossed in a rich parmesan-infused cream sauce, all served over perfectly cooked penne pasta. Ready in just 30 minutes, this skillet-based recipe brings together Italian flavors with a touch of spice, making it an ideal weeknight dinner for the whole family.
Ingredients
Scale
Protein & Pasta
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables & Herbs
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Dairy
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tbsp butter
Liquids & Oils
- 2 tbsp olive oil
- 1/2 cup chicken broth
Seasonings
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Chicken: Season the bite-sized chicken pieces with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat.
- Cook Chicken: Sauté the chicken in the skillet for 6-7 minutes, turning occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the halved cherry tomatoes and cook until they soften, approximately 2 to 3 minutes.
- Make the Sauce: Pour in the heavy cream, chicken broth, and grated parmesan cheese. Stir continuously until the sauce thickens slightly, creating a creamy consistency. Add red pepper flakes if a touch of heat is desired.
- Combine Chicken and Spinach: Return the cooked chicken to the skillet and add the baby spinach. Stir gently until the spinach wilts down and integrates into the sauce.
- Toss Pasta with Sauce: Add the cooked penne pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy chicken Florentine sauce.
- Serve: Garnish with extra parmesan cheese on top and serve the dish warm for maximum flavor and comfort.
Notes
- You can substitute penne pasta with other pasta shapes like fettuccine or rigatoni.
- For a lighter version, use half-and-half instead of heavy cream but expect a thinner sauce.
- The red pepper flakes are optional but add a nice subtle heat to the dish.
- Make sure not to overcook the spinach; it only needs to wilt slightly to keep its vibrant color and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
