If you’re tired of the same old spaghetti and meatballs, give chicken florentine pasta a try!
This mouth-watering dish is the perfect combo of tender chicken, al dente pasta, and creamy spinach sauce.
Better yet, you don’t have to be a culinary expert to whip it up.
Chicken Florentine Pasta
So, what is chicken florentine pasta?
Well, it’s a classic Italian dish that combines chicken, pasta, and spinach in a creamy sauce.
The dish is named after the city of Florence in Italy, which is famous for its spinach dishes.
And after just one bite, you’ll be transported to those very streets, in your very own kitchen.
Of course, the star of this dish is the creamy spinach sauce, also known as “Florentine” sauce.
That velvety-smooth sauce is made with heavy cream, Parmesan cheese, and fresh spinach.
Some sun-dried tomatoes and white wine both add a touch of acidity, balancing out the richness of the sauce.
But let’s not forget about the chicken! It’s thinly sliced, perfectly seasoned, and oh-so-tender.
Ingredients
I’ve been obsessed with this creamy Cajun chicken pasta recipe recently. But this mild and creamy pasta dish is quickly winning me over!
Here’s what you’ll need to make it:
- Pasta: Fettuccine is best, but any pasta works.
- Chicken: Thinly sliced boneless, skinless chicken breasts are best used in this dish. But you could use turkey breast too.
- Seasoning: Catanzaro herbs or Italian seasoning are used to season the chicken breasts. As well as salt and black pepper.
- Butter: Butter is used to sear the chicken and add richness to the sauce. You could also use olive oil.
- Onion: You could substitute with either shallots or leeks.
- Sun-dried tomatoes: These add a pop of color and acidity to the dish. They also help to balance the richness of the sauce.
- Garlic: For flavor.
- White wine: White wine is used to deglaze the pan and add a touch of acidity to the sauce.
- Parmesan cheese: You could also use Romano cheese, Asiago cheese, or Pecorino Romano cheese.
- Heavy cream: This is key to creating a smooth and creamy sauce that coats the pasta and chicken perfectly. Half-and-half or whole milk also works.
- Milk: This helps balance the richness of the heavy cream and cheese.
- Spinach: It’s wilted in the pasta water before being added to the sauce.
How to Make Chicken Florentine Pasta
- Cook the pasta. Boil a large pot of salted water. Once the water is boiling, add the fettuccine and let it cook until it’s just right.
- Season the chicken. Take your chicken breasts and season both sides with some Cantanzaro herbs, salt, and black pepper.
- Cook the chicken. Heat up a skillet over medium-high heat and melt some butter in it.
- Once the butter is melted, add the chicken breasts to the skillet and cook them until they’re golden brown on both sides.
- Make the sauce. Add diced onion, sun-dried tomatoes, and minced garlic to the same skillet. Use a spatula to scrape up all those browned bits from the bottom of the pan.
- Flavor the sauce. Pour in some white wine to deglaze the skillet, and let it reduce by half. Once it’s reduced, stir in some Parmesan cheese and heavy cream until the sauce starts to thicken.
- If it seems too thick, add some milk or more cream and stir to combine.
- Drain the pasta with the spinach. Grab a colander and place some fresh spinach on the bottom.
- When the pasta is ready, carefully pour it into the colander, allowing the hot pasta water to wilt the spinach. Give it a quick stir to combine.
- Mix everything together. Add the pasta and spinach to the skillet with the sauce, and mix everything together. Add the cooked chicken back into the skillet.
- Cook everything until the flavors are well combined and the chicken is heated through.
- Serve. To serve it, scoop the pasta mixture into a bowl, top it with a cooked chicken breast, and sprinkle on some extra Parmesan cheese if you’re feeling fancy. Enjoy!
Tips for the Best Pasta
Here are some tips to help you make the perfect chicken florentine pasta:
- Don’t overcook the pasta. Cook it al-dente so it’s tender but still has a little bite to it.
- To keep the pasta from sticking, use a timer to check on it every 5 minutes while it’s cooking covered. Give it a stir to keep things moving.
- If possible, use free-range or organic chicken for a healthier and more flavorful dish.
- Don’t have white wine on hand? No problem! You can substitute it with grape juice or chicken stock instead.
- Don’t be alarmed if there’s a lot of liquid in the skillet. It’ll help the pasta absorb all that creamy goodness and still have a saucy texture.
- To enjoy the pasta at its best, serve it immediately while it’s still hot and fresh.
- Any leftovers can be stored in an airtight container in the fridge. When you’re ready to eat it again, simply reheat it once to maintain the best texture and flavor.
- For an extra tasty touch, top it off with a sprinkle of crushed red pepper if you’re in the mood for some heat. Yum!
How to Store and Reheat
If you have any leftovers of this dish, you can store them in the refrigerator, covered, for 3-4 days.
However, it’s best to enjoy it as soon as possible since the sauce tends to thicken a bit once it cools down.
When it comes to reheating your pasta, you can use the microwave.
However, using a saute pan over medium heat is the best way to go.
Just remember to add a bit of heavy cream or chicken broth as you reheat it.
More Chicken Recipes You’ll Love
Cheesecake Factory Louisiana Chicken Pasta
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Chicken Murphy
Greek Chicken
Chicken Florentine Pasta (Best Recipe)
6
servings15
minutes15
minutes634
kcalFeaturing chicken and spinach in a creamy Parmesan sauce, this tasty chicken florentine pasta recipe is guaranteed to become a new family favorite!
Ingredients
1 pound fettuccine
6 (4-ounce) thin boneless, skinless chicken breasts, cut in half
1 teaspoon Catanzaro herbs or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1/2 cup diced onion
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
1/4 cup dry white wine (such as Pinot Grigio)
1 cup shaved Parmesan cheese, plus more for garnish
3/4 cup heavy cream
1/2 cup 1% milk
1 (8-ounce) package of fresh spinach
Instructions
- Fill a large pot with lightly salted water and bring it to a rolling boil. Add the fettuccine and cook until it’s tender yet firm to the bite, which should take about 8 minutes.
- While the pasta is cooking, season both sides of the chicken breasts with Cantanzaro herbs, salt, and black pepper.
- Melt the butter in a skillet over medium-high heat and cook the chicken breasts until they’re golden, which should take about 3 minutes per side. Remove the chicken from the skillet, set it aside, and keep it warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula.
- Pour in the wine to deglaze and allow it to reduce by half. Stir in the Parmesan cheese and cream until the sauce starts to thicken. If the sauce seems too thick, add the milk (or more cream) and stir to combine.
- Place the spinach in the bottom of a colander. Carefully drain the pasta into the colander, wilting the spinach with the hot pasta water.
- Add the pasta and spinach to the sauce in the skillet, and mix to combine. Add the cooked chicken back to the skillet.
- Cook until the flavors are well combined and the chicken is heated through, which should take about 1 more minute.
- To serve, place the pasta mixture in a bowl, top it with a cooked chicken breast, and serve with more Parmesan cheese if desired.
