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
Scale
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
