Name: Chicken Florentine Pasta
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Cuisine: Italian
Ingredients: 8 ounces penne pasta, uncooked; 1 pound chicken breasts, boneless, skinless; ½ teaspoon kosher salt, plus more to taste; black pepper, freshly ground, to taste; olive oil, for cooking; 1 medium onion, chopped; 5 cloves garlic, chopped; 4 cups chicken broth, regular strength; 5 ounces baby spinach leaves, fresh; ⅔ cup heavy cream; 1 cup pesto, prepared, store-bought or homemade; ⅔ cup freshly grated parmesan, plus extra for garnish

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Chicken Florentine Pasta is a delightful dish that combines tender chicken, fresh spinach, and a luscious creamy pesto sauce, all tossed with lovely penne pasta. This Italian-American classic captures the essence of comforting home cooking while being versatile enough for weeknight dinners or special occasions. The combination of flavors from the pesto and the creamy sauce creates a mouthwatering experience, making each bite just as satisfying as the last.

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What I love about this Chicken Florentine Pasta is how it balances hearty and light elements. The chicken is perfectly seared, bringing out savory flavors, while the spinach adds a nice freshness. When I first prepared this recipe for a family gathering, it quickly became a go-to dish. The vibrant colors and aromas filled my kitchen, leading to excited chatter at the dinner table. It’s the perfect solution for those busy evenings or for impressing guests without spending hours in the kitchen. Allow me to show you how to make this comforting pasta dish that everyone will love!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Florentine Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Florentine Pasta

Why You’ll Love This Recipe

Simple & Quick: Ready in about 48 minutes, perfect for a weeknight meal.
Irresistible Flavor: Creamy, garlicky goodness with the freshness of spinach and the depth of pesto.
Eye-Catching Appeal: The vibrant colors make it not only delicious but also stunning on the plate.
Flexible Serving: Great for casual family dinners or gathering friends for a cozy meal.
Diet-Friendly Options: Easy to adapt for gluten-free needs or vegetarian by omitting chicken.

Ingredients You’ll Need

8 ounces penne pasta, uncooked: This shape holds the sauce beautifully, giving you a perfect bite every time.
1 pound chicken breasts, boneless, skinless: Chicken is hearty and fills you up while still being lean.
½ teaspoon kosher salt, plus more to taste: Enhances the flavors without overpowering them; you can adjust to your preference.
Black pepper, freshly ground, to taste: Adds a touch of spice and complexity; freshly ground is best for flavor.
Olive oil, for cooking: Used for searing the chicken and sautéing the onions and garlic.
1 medium onion, chopped: Provides a sweet and savory depth to the dish.
5 cloves garlic, chopped: Delivers a fragrant aroma that elevates any meal.
4 cups chicken broth, regular strength: Forms the base of your creamy sauce, infusing flavor throughout.
5 ounces baby spinach leaves, fresh: Adds freshness and nutrients; the spinach wilts down nicely and blends with the pasta.
⅔ cup heavy cream: Creates that luxuriously creamy texture in the sauce.
1 cup pesto, prepared, store-bought or homemade: Offers a burst of flavor; I recommend fresh store-bought or homemade for the best taste.
⅔ cup freshly grated parmesan, plus extra for garnish: Ensures the pasta has that cheesy goodness; freshly grated melts and blends better than pre-grated.

How to Make Chicken Florentine Pasta

Cook the Pasta: In a large pot, add generously-salted water and bring to a boil. Cook the penne until just al dente, about 9-11 minutes. Drain and toss with 2-3 tablespoons of olive oil to prevent sticking. Keep warm.
Prepare the Chicken: Place cling wrap over each chicken breast on a cutting board. Use a meat mallet to pound each piece evenly thin, about ¼ inch thick. Season both sides with a light, even layer of kosher salt and pepper.
Sear the Chicken: Add enough olive oil to coat the bottom of a large skillet. Heat oil on medium-high until hot. Brown 2 chicken breasts on both sides until cooked through and golden, around 2-3 minutes per side. Remove and keep warm. Repeat the process with the remaining chicken breasts. Once cool, slice them into strips.
Sauté Onion and Garlic: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add Broth: Pour in the chicken broth and sprinkle in ½ teaspoon of kosher salt. Bring to a vigorous boil and reduce the liquid by half, about 2 minutes.
Make the Creamy Sauce: Reduce the heat to low. Add the heavy cream and pesto, stirring until combined and heated through, about 1 minute. Taste and adjust with more kosher salt and black pepper if needed.
Add Spinach: Toss the fresh spinach into the sauce and gently stir over low heat until it just begins to wilt. Then, remove from the heat.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the spinach and pesto mixture. Toss until well coated; let it sit for about 5 minutes for the sauce to thicken.
Finish and Serve: Stir in the freshly grated parmesan, reserving some for garnish. Place the sliced chicken on top, and serve immediately.

Storing & Reheating

Leftovers of Chicken Florentine Pasta can be stored at room temperature for about 2 hours. For longer storage, transfer to an airtight container and refrigerate for up to 3 days. If you want to freeze it, place the pasta in a freezer-safe container for up to 3 months. When reheating, gently warm it in the microwave or on the stove over low heat, adding a splash of chicken broth to refresh the sauce if needed. Keep in mind the texture may change slightly after freezing.

Chef’s Helpful Tips

When pounding chicken, ensure even thickness for uniform cooking; this avoids dry edges.
Always taste for seasoning; each ingredient varies, and adjusting salt and pepper can elevate flavors.
If your sauce seems too thin, let it simmer a bit longer to reduce further.
For a vegetarian twist, replace the chicken with sautéed mushrooms or even roasted vegetables.
Make-ahead: Prepare the sauce and cook the pasta separately, then combine when ready to serve; this helps meld the flavors together beautifully.

Chicken Florentine Pasta is a satisfying and comforting dish that’s sure to please everyone at your table. It’s creamy yet fresh, flavorful yet easy to prepare. Don’t hesitate to experiment by adding your favorite vegetables or adjusting the seasonings to your taste. With every bite, you’re bound to feel like a home chef strutting your stuff. Enjoy this delightful dish, and let it warm your heart and soul!

Recipe FAQs

Can I use different types of pasta?

Absolutely! While penne is excellent for holding onto the creamy sauce, you can substitute it with fusilli, rotini, or even farfalle. Just adjust the cooking time according to the type of pasta you choose.

What can I substitute for pesto?

If you don’t have pesto available, consider using a homemade basil sauce or even a sun-dried tomato paste for a different flavor profile. You can also blend some fresh basil, garlic, nuts, and olive oil to create your own quick version.

Can I make this ahead of time?

Yes, you can prepare the chicken and sauce ahead. Just keep them separate until you’re ready to serve. This will allow the pasta to hold its texture better and ensures that everything is fresh when you combine it.

How do I make this dish gluten-free?

To make Chicken Florentine Pasta gluten-free, simply substitute the penne for a gluten-free pasta. Also, double-check that your chicken broth and pesto are gluten-free if you’re following a strict dietary plan.

⭐ If you make my Chicken Florentine Pasta recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Chicken Florentine Pasta

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Chicken Florentine Pasta

Storing & Reheating

Chef’s Helpful Tips