There’s just something magical about twirling a forkful of Chicken Florentine Pasta—creamy, comforting, and bursting with color thanks to a medley of spinach and juicy tomatoes. This is one of those classic Italian-American dishes that always feels a little special but is totally doable on a busy weeknight! The tender chicken soaks up every bit of the velvety, garlicky sauce, the pasta clings to ribbons of spinach, and each bite is warm and inviting. If you’re searching for a dinner that feels like a hug for your taste buds, you’ve just found it.
Ingredients You’ll Need
You don’t need an endless list to craft something delicious—each ingredient in this Chicken Florentine Pasta brings something unique to the table. From silky cream to peppery spinach and the perfect hit of Parmesan, every item counts.
- Pasta (12 oz fettuccine or penne): Choose your favorite shape—fettuccine for classic twirls, or penne for capturing all the sauce in those nooks!
- Olive oil (2 tbsp): Adds a beautiful silkiness to your chicken and builds the flavor base for the sauce.
- Boneless, skinless chicken breasts (1 lb, sliced): Juicy, protein-packed, and the star of this recipe’s show.
- Salt (1 tsp) & Black pepper (½ tsp): The essentials for seasoning—don’t be shy, good seasoning is key to bright flavors.
- Garlic powder (1 tsp): Gives that background depth so the chicken is never bland.
- Minced garlic (3 cloves): Fragrant, fresh, and essential for classic Italian-inspired flavor.
- Fresh baby spinach (2 cups): Wilts down into silky, nutritious ribbons that nestle into every forkful.
- Cherry tomatoes (1 cup, halved): Pop with color and sweet acidity, balancing the cream.
- Heavy cream (1½ cups): The secret to a luscious, clinging sauce that makes this dish so irresistible.
- Chicken broth (½ cup): Lightens up the cream and adds savory depth.
- Grated Parmesan cheese (½ cup): For that salty, melty umami hit—don’t forget extra for topping!
- Crushed red pepper flakes (¼ tsp, optional): Just a pinch if you love a little gentle heat.
- Chopped fresh parsley (for garnish): Brings a pop of color and freshness to your finished plate.
How to Make Chicken Florentine Pasta
Step 1: Cook the Pasta
Start by boiling a large pot of water and cooking your fettuccine or penne until al dente, following the package directions. Drain the pasta, but save a splash of pasta water—this can help loosen your sauce later if needed. Set the cooked pasta aside; you’re already on your way!
Step 2: Sauté the Chicken
In a large skillet over medium-high heat, warm the olive oil. Season your chicken strips generously with salt, pepper, and garlic powder, then add them to the hot pan. Let them cook for 5 to 6 minutes, stirring occasionally, until they turn golden and are cooked through. Remove the chicken to a plate to rest while you build the rest of your dish.
Step 3: Build the Flavor Base
Using the same skillet (no need to wash—it’s full of flavor!), add the minced garlic. Sauté for about 30 seconds, letting the aroma bloom. Then toss in the baby spinach and cook until it just wilts, about 1 to 2 minutes. Add the cherry tomatoes and let them warm through for another minute, letting their juices sweeten the base.
Step 4: Create the Creamy Sauce
Pour the heavy cream and chicken broth into the skillet, stirring to combine with your veggies and any browned bits left from the chicken. Bring it all to a gentle simmer, then stir in the grated Parmesan cheese and crushed red pepper flakes if you’re using them. Watch as the sauce thickens ever so slightly into dreamy creaminess.
Step 5: Combine and Finish
It’s time for the main event! Add the cooked pasta and chicken back into the skillet. Toss everything together so that the pasta is well-coated with sauce and the chicken, spinach, and tomatoes are evenly distributed throughout. Let it all simmer for another 2 to 3 minutes, just until everything’s hot and happy together. Finish with a big sprinkle of chopped fresh parsley before serving.
How to Serve Chicken Florentine Pasta
Garnishes
Nothing tops off Chicken Florentine Pasta like a shower of freshly grated Parmesan and a handful of vibrant parsley. If you like a little extra kick, a light dusting of crushed red pepper flakes makes each bite pop. A drizzle of fruity extra virgin olive oil just before serving can also add a little extra shine and luxury.
Side Dishes
Pair your pasta with a simple green salad dressed in a zingy vinaigrette, or offer up warm, crusty bread to mop up every last bit of sauce. Roasted asparagus or garlicky green beans are also perfect sides to lighten the richness without overpowering the Chicken Florentine Pasta.
Creative Ways to Present
Try serving your pasta in shallow bowls for a cozy, bistro feel, or twirl mounds of fettuccine into elegant nests for dinner parties. Individual ramekins can make for fun, single-serve portions, and a sprinkle of extra garnish at the table always makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Chicken Florentine Pasta completely before storing it in an airtight container in the refrigerator. It’ll keep well for up to 3 days, making it the ultimate comfort food for next-day lunches or those “what’s for dinner?” moments in the middle of the week.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze the pasta if needed. Divide portions into freezer-safe containers and freeze for up to a month. When you’re ready to enjoy, let it thaw overnight in the fridge to minimize separation of the sauce.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of milk, cream, or chicken broth to help revive the sauce. Stir frequently to avoid sticking and ensure even warming. Microwave reheating also works in a pinch, just make sure to use half-power and cover to keep things from drying out.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine or penne are classic choices, this recipe is super flexible. Rotini, rigatoni, or even spaghetti work beautifully—just pick your favorite shape.
How can I make Chicken Florentine Pasta lighter?
Swap the heavy cream for half-and-half or even whole milk if you like. The sauce will be a bit thinner, but the flavor stays lush and satisfying.
Is it possible to make this dish vegetarian?
Yes, you can skip the chicken entirely or substitute it with sautéed mushrooms or your favorite plant-based protein. Just be sure to use vegetable broth instead of chicken broth for true vegetarian flair.
How do I prevent the cream sauce from curdling?
Keep the heat on low once you add the cream, and avoid boiling. Stir gently and let the sauce just simmer to keep everything silky and smooth.
Can Chicken Florentine Pasta be made ahead for a party?
Definitely! Prepare the sauce and chicken a day ahead, then cook and toss with fresh pasta just before serving for the best texture. It’s a lifesaver for entertaining.
Final Thoughts
If you’re craving something that’s both easy enough for a weeknight but impressive enough for guests, make this Chicken Florentine Pasta your go-to. There’s just no resisting that creamy sauce and all those vibrant flavors—so gather your friends or family, pour some wine, and enjoy a plateful of pure comfort.
Print
Chicken Florentine Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful Chicken Florentine Pasta that combines tender chicken strips, fresh baby spinach, and cherry tomatoes in a rich Parmesan cream sauce. This Italian-inspired dish is easy to make and perfect for a satisfying weeknight dinner.
Ingredients
Pasta:
- 12 oz fettuccine or penne pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (sliced into strips)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Sauce:
- 3 cloves garlic (minced)
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes (halved)
- 1½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- chopped fresh parsley for garnish
Instructions
- Cook the pasta: Boil pasta until al dente, then drain and set aside.
- Cook the chicken: Season and cook chicken strips until golden and cooked through, then set aside.
- Make the sauce: Sauté garlic, add spinach and tomatoes, pour in cream and broth, then stir in cheese and red pepper flakes.
- Combine: Add pasta and chicken back to the skillet, simmer until heated through.
- Garnish: Finish with parsley and serve.
Notes
- You can substitute half-and-half for a lighter version.
- Try using rotisserie chicken to save time.
- Serve with extra Parmesan on top.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 125mg
