Description
Chicken Florentine Pasta is a creamy, comforting dish combining tender chicken, fresh spinach, and cherry tomatoes tossed with penne pasta in a rich parmesan and cream sauce. Ready in just 30 minutes, this flavorful Italian-inspired meal is perfect for a weeknight dinner that feels indulgent yet homemade.
Ingredients
Scale
Pasta and Chicken
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Sauce and Vegetables
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup chicken broth
- 1 tbsp butter
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the bite-sized chicken pieces with Italian seasoning, salt, and black pepper.
- Cook the Chicken: Add the chicken to the skillet and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce Base: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook the Vegetables: Stir in the halved cherry tomatoes and cook until softened, approximately 2-3 minutes.
- Add Cream and Cheese: Pour in the heavy cream, chicken broth, and grated parmesan cheese. Stir continuously until the sauce thickens slightly.
- Season the Sauce: Add red pepper flakes if you prefer a little heat and stir through the sauce.
- Combine Chicken and Spinach: Return the cooked chicken to the skillet, add the baby spinach, and stir until the spinach wilts.
- Toss with Pasta: Add the cooked penne pasta to the skillet and toss everything together to coat the pasta evenly with the sauce and ingredients.
- Serve: Garnish with extra parmesan cheese if desired, and serve the Chicken Florentine Pasta warm.
Notes
- You can substitute penne with any other pasta shape such as rigatoni or fusilli.
- For a lighter version, use half-and-half instead of heavy cream and reduce the butter to 1 teaspoon.
- Red pepper flakes are optional and can be adjusted to your heat preference or omitted for a milder dish.
- Ensure the chicken is fully cooked through before removing to avoid any food safety issues.
- Fresh spinach cooks quickly, so stir it in just before serving to retain vibrant color and nutrients.
