Chicken Florentine Pasta Recipe
If ever there was a dish that could win over every pasta lover at the table with its lush, creamy sauce and bright pops of veggies, it would be this Chicken Florentine Pasta. Think golden bites of chicken, ribbons of pasta, tender spinach, and juicy tomatoes all swirled together in a Parmesan-kissed cream sauce—decadent yet so easy you’ll want to add it to your weeknight rotation. Not only is it a classic Italian-American comfort food, but it’s also a guaranteed crowd-pleaser, perfect for family dinners or impressing guests with your culinary chops.
Ingredients You’ll Need
The magic of Chicken Florentine Pasta is in how just a handful of quality ingredients come together for something much greater than the sum of their parts. Each one brings a special flavor, color, or texture to the final dish—don’t skip a thing!
- Pasta: Fettuccine or penne are best here; their shapes hold up beautifully to the rich sauce.
- Olive oil: A good drizzle is essential for searing the chicken and building flavor from the start.
- Boneless, skinless chicken breasts: Tender, lean, and perfectly sized for bite after bite when cubed.
- Salt and black pepper: The basic foundation that makes all the other flavors pop—season generously!
- Garlic: Freshly minced for a punch of aroma and depth that defines classic Florentine.
- Fresh spinach: Chopped roughly, it wilts down into beautiful green ribbons throughout the pasta.
- Cherry tomatoes: Their juicy sweetness adds a burst of color and contrast to the creaminess.
- Heavy cream: The secret to that ultra-luscious sauce; you can swap with half-and-half for a lighter touch.
- Chicken broth: It transforms the sauce, adding both moisture and an extra savory punch.
- Grated Parmesan cheese: The key to a nutty, salty finish—always grate it fresh if you can!
- Italian seasoning: A must for herby, earthy notes that instantly conjure up the Mediterranean.
- Crushed red pepper flakes (optional): These give a gentle kick if you like a bit of heat in your pasta.
- Fresh parsley: For garnish, it lends a fresh finish and makes the whole dish pop visually.
How to Make Chicken Florentine Pasta
Step 1: Cook the Pasta
Start by boiling a generous pot of salted water and cooking your fettuccine or penne until just al dente. You want it tender but still with a little bite since it’ll finish cooking in the sauce. Drain the pasta well and set it aside—the timing here is crucial for that perfectly silky texture later.
Step 2: Brown the Chicken
Heat up your olive oil in a large skillet over medium-high heat. Sprinkle the bite-sized chicken pieces with salt and pepper, and add them to the hot pan. Sear them for about 5 to 6 minutes, stirring occasionally, until each piece is golden brown and cooked through. Remove chicken from the skillet and keep it nearby—don’t worry, it’ll be back!
Step 3: Sauté Garlic and Veggies
In the same skillet, toss in your minced garlic and let it sizzle for about a minute—just until fragrant. Next, pile in the fresh spinach and halved cherry tomatoes. Stir everything gently until the spinach wilts and the tomatoes start to soften. Those bright greens and reds will make your stovetop look like a summer garden!
Step 4: Build the Creamy Sauce
Lower the heat to medium and pour in your heavy cream and chicken broth. Add the Parmesan cheese, Italian seasoning, and red pepper flakes if you’re craving a little extra zing. Simmer the mixture gently for 3 to 4 minutes, stirring often, until the sauce thickens just enough to coat the back of your spoon.
Step 5: Combine and Toss
Return the cooked chicken to the pan, followed by your drained pasta. Gently toss everything together until every strand and bite is luxuriously coated in that creamy, cheesy sauce. Let it cook for another minute so the flavors can melt together. Resist the urge to dive in straight from the skillet—almost done!
How to Serve Chicken Florentine Pasta
Garnishes
A final flourish makes all the difference! Scatter fresh parsley and an extra dusting of Parmesan over the top for a bit of color, flavor, and irresistible aroma. If you like, a light squeeze of lemon zest can also wake up the creamy sauce.
Side Dishes
Chicken Florentine Pasta pairs gorgeously with warm garlic bread for soaking up every last bit of sauce. A crisp green salad tossed with balsamic vinaigrette adds a refreshing crunch that balances out the richness of the dish perfectly.
Creative Ways to Present
Serve this pasta piled high in shallow bowls for a comforting Italian trattoria vibe, or twirl individual nests of noodles for a more elegant dinner party presentation. Top with a few extra cherry tomatoes or a small tangle of greens for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Florentine Pasta stores beautifully—just let it cool fully before transferring it to an airtight container. Kept in the refrigerator, it’ll stay fresh and tasty for up to 3 days, making it one of the best meal-prep options.
Freezing
You can freeze portions of this pasta for up to 2 months. For best texture, reheat from frozen gently, and know that the sauce may thicken a bit as it reheats (a splash of broth or milk can help loosen it up).
Reheating
Warm leftovers over low heat on the stovetop or in short bursts in the microwave. If the sauce has thickened, add a little extra cream, milk, or broth and stir gently until it’s silky again. Be careful not to overcook, as chicken can dry out if reheated too long.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine and penne are classic choices, you can use rotini, rigatoni, or even spaghetti. Just choose a noodle shape that will hold onto the creamy sauce.
Is there a lighter version of this recipe?
Yes, you can substitute half-and-half for the heavy cream, or use light cream to reduce the richness. You’ll still get a creamy texture without as much fat.
Do I have to use fresh spinach?
Fresh spinach gives the best texture and bright color, but if you only have frozen spinach, thaw and squeeze out excess moisture before adding it to the pan.
How can I make this recipe gluten-free?
Simply use your favorite gluten-free pasta. All other ingredients are naturally gluten-free, making Chicken Florentine Pasta a celiac-friendly option with one easy swap.
Can I add other vegetables?
Definitely! Mushrooms, sun-dried tomatoes, or even steamed broccoli can be fantastic additions. Customize your Chicken Florentine Pasta to match your taste or what you have on hand.
Final Thoughts
This Chicken Florentine Pasta is the kind of dish you’ll crave again and again—it’s comforting, vibrant, and deeply satisfying. Bring it to your next dinner and watch everyone go back for seconds. Give it a try and let this creamy, flavor-packed favorite become a new staple in your kitchen!
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Chicken Florentine Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful Chicken Florentine Pasta that combines tender chicken pieces with fresh spinach, cherry tomatoes, and a luscious Parmesan cream sauce. This Italian-inspired dish is perfect for a comforting weeknight dinner.
Ingredients
Pasta:
- 12 ounces fettuccine or penne pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic (minced)
Sauce:
- 2 cups fresh spinach (roughly chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Cook Pasta: Boil pasta according to package instructions, drain, and set aside.
- Cook Chicken: Season chicken with salt and pepper. Sauté in olive oil until browned and cooked through. Remove from skillet.
- Make Sauce: Sauté garlic, add spinach and tomatoes. Pour in cream, broth, Parmesan, seasoning, and red pepper flakes. Simmer until thickened.
- Combine: Return chicken to skillet, add pasta, toss to coat.
- Serve: Garnish with parsley and extra Parmesan. Enjoy!
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Pair with garlic bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 610
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 135 mg
