Chicken Florentine Pasta

Name: Chicken Florentine Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 ounces penne pasta; 2 boneless skinless chicken breasts, cut into bite-size pieces; 4 cups fresh baby spinach; 1 cup heavy cream; 1/2 cup chicken broth; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, drained and sliced; 1/2 cup shredded Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon red pepper flakes

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Four cups of spinach looks absurd when it first goes into a skillet. Then it wilts down in about ninety seconds and you begin wondering whether spinach has been lying about its size this entire time. That disappearing act is exactly what makes Chicken Florentine Pasta work: plenty of greens fold into a creamy sauce without turning the pan into salad night.

Bite-size chicken gets browned with Italian seasoning, then garlic, sun-dried tomatoes, heavy cream, chicken broth, and red pepper flakes build the sauce in the same skillet. The sun-dried tomatoes bring concentrated sweetness and acidity, while Parmesan adds salt and body. Penne goes in al dente, with a little reserved pasta water available if the sauce tightens too much. That starchy water loosens the cream without making it watery and helps the sauce cling to the noodles.

Cook the chicken to 165°F, add the spinach in handfuls, and serve the pasta as soon as everything is glossy and coated. Rich cream, sharp Parmesan, garlic, tangy tomatoes, and just enough chile make this feel indulgent, while the spinach quietly convinces everybody a vegetable was involved.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

8 ounces penne pasta
2 boneless skinless chicken breasts, cut into bite-size pieces
4 cups fresh baby spinach
1 cup heavy cream
1/2 cup chicken broth
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and sliced
1/2 cup shredded Parmesan cheese
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes

Instructions

1Cook pasta to al dente. Reserve 1/2 cup pasta water before draining.
2Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and Italian seasoning. Cook 5 to 6 minutes, turning, until golden and cooked through. Remove to a plate.
3In the same skillet, add garlic and cook 30 seconds. Add sun-dried tomatoes, cream, broth, and red pepper flakes. Simmer 3 to 4 minutes until slightly thickened.
4Add spinach in handfuls, stirring until wilted. Return chicken to the skillet.
5Add drained pasta and Parmesan. Toss everything together, adding pasta water a splash at a time if the sauce is too thick.
6Serve immediately with extra Parmesan on top.
Note Cook chicken until the thickest pieces reach 165°F on an instant-read thermometer.

Nutrition Information

Estimated per serving: 1 of 4 servings.

680Calories

40 gProtein

48 gCarbohydrates

36 gTotal Fat

18 gSaturated Fat

3 gFiber

4 gTotal Sugars

680 mgSodium

175 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Reserve that pasta water — the starch helps the sauce cling to the noodles.
Spinach wilts down to almost nothing. Four cups of fresh spinach looks like a mountain but cooks down to about 1/2 cup.
Sun-dried tomatoes packed in oil have better flavor than the dry kind. Use a tablespoon of their oil for cooking.

Substitutions

heavy cream → half-and-half for lighter, or coconut cream for dairy-free Both work but the sauce will be thinner.

chicken breasts → shrimp for a seafood version Add shrimp in the last 3 minutes — they cook fast and turn rubbery if overdone.

penne → rigatoni, farfalle, or any short pasta Any shape that catches the creamy sauce in its curves.

Storage Instructions

Refrigerate for up to 3 days. Add a splash of cream or broth when reheating — the pasta absorbs the sauce.

Make Ahead

Cook the chicken and make the sauce ahead. Cook fresh pasta and combine when ready to serve.

Freezing

You can freeze Chicken Florentine Pasta, but the cream sauce, spinach, and pasta will be softer after thawing. For better quality, cool it completely, freeze airtight, thaw in the refrigerator, and reheat gently with a splash of broth or cream if the sauce has tightened.

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