Welcome to a truly delightful and surprisingly simple dish that tastes like it came straight from your favorite Italian restaurant! This easy chicken Florentine pasta recipe brings together tender chicken, fresh spinach, and sun-dried tomatoes in a luscious, creamy sauce, all tossed with perfectly cooked pasta. It is a true family favorite, perfect for busy weeknights or special occasions. The “Florentine” in the name simply refers to the generous addition of spinach, making it a vibrant and satisfying meal.
Table of Contents
Why You’ll Love This Chicken Florentine Pasta
This dish is a consistent winner in our kitchen for many reasons. Get ready to fall in love with creamy chicken Florentine pasta!
- Irresistibly Delicious: Enjoy a rich, savory, and incredibly comforting meal that feels gourmet yet is simple to prepare.
- Fast Weeknight Dinner: This recipe is designed to be quick, getting a delicious dinner on the table in about 30 minutes.
- Flexible Ingredients: Easily adapt the components to suit your pantry or preferences, making it a versatile meal.
- Minimal Cleanup: Most of the cooking happens in a single pan, which means fewer dishes to wash afterward.
- Beginner-Friendly: Clear, step-by-step instructions ensure success for cooks of all skill levels.
Ingredients
Making amazing chicken Florentine pasta starts with quality ingredients. Here’s what you will need to gather:
- 2 Tablespoons olive oil (reduce by 1 tablespoon if you use sundried tomatoes that are packed in oil)
- 2 boneless skinless chicken breasts, cut into uniform 1-inch chunks
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced
- ½ cup sundried tomatoes, roughly chopped (I used ones without oil but see the note above if yours come packed in oil)
- 2 Tablespoons flour
- 2 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup water
- ½ teaspoon Italian seasoning
- 3 cups uncooked penne pasta
- 2 gently packed cups fresh spinach, roughly chopped
- Romano cheese for sprinkling
- Crushed red pepper flakes for sprinkling (optional)
Notes and Substitutions
Feel free to customize this Florentine-style chicken pasta to your liking.
- Chicken: Boneless, skinless chicken thighs work beautifully for a richer flavor. You can also use diced turkey breast for a similar lean protein.
- Pasta: While penne holds the sauce wonderfully, rotini, farfalle (bow-tie), or even spaghetti can be used. Adjust cooking times according to package directions.
- Spinach: Fresh spinach is best for flavor and texture, but you can use frozen chopped spinach. Thaw it completely and squeeze out all excess water before adding.
- Cream: For a slightly lighter sauce, you can substitute half-and-half, but the sauce will be less rich and may not thicken as much. Whole milk can also be used but will result in a much thinner sauce.
According to culinary history, the term Florentine in cooking indicates the presence of spinach, a style popularized by Catherine de’ Medici.
Equipment
You only need a few basic kitchen tools to create this delicious creamy chicken Florentine pasta.
- Large skillet or Dutch oven (with a lid)
- Cutting board and sharp knife
- Measuring cups and spoons
- Optional: Garlic press for quick mincing
How To Make Chicken Florentine Pasta
Follow these simple steps to create your perfect creamy chicken pasta. Remember to read through all instructions before you begin!
- Heat the olive oil in a large non-stick sauté pan or Dutch oven over medium-high heat. Ensure the pan is hot before adding the chicken to get a good sear.
- Add the chicken pieces to the hot pan. Season them with ½ teaspoon of the kosher salt and the ground black pepper. Cook the chicken for 3-4 minutes, stirring frequently, until it is just browned on all sides. The chicken won’t be cooked through at this point, which is exactly what we want.
- Stir in the minced garlic and the roughly chopped sun-dried tomatoes. Continue to sauté for 1-2 minutes, stirring often, until the garlic becomes fragrant. Be careful not to burn the garlic.
- Sprinkle the flour over the chicken and vegetable mixture in the pan. Stir continuously for about 1 minute until no dry lumps of flour remain and it has coated the chicken evenly. This step helps thicken our luscious sauce.
- Pour in the chicken broth, heavy cream, and water. Add the remaining ½ teaspoon of salt and the Italian seasoning. Stir everything together thoroughly to combine, scraping any browned bits from the bottom of the pan to add extra flavor to your chicken Florentine pasta.
- Add the uncooked penne pasta to the pan. Give the pasta one last good stir to ensure it is submerged in the liquid. Bring the liquid to a gentle boil, which usually takes about 2 minutes. Once boiling, cover the pan tightly with its lid.
- Reduce the heat to medium and cook for 5 minutes. After 5 minutes, remove the cover and give the pasta a good stir. This prevents the pasta from sticking to the bottom of the pan and helps it cook evenly. Return the cover to the pan.
- Continue cooking for another 5 minutes with the lid on. Remove the cover again. Add the fresh spinach to the pan. Stir the pasta once more to ensure it does not stick, distributing the spinach throughout the dish. Return the cover to the pan.
- Cook for 5 more minutes. By now, the pasta should be tender, the chicken fully cooked, and the sauce thickened beautifully. Remove the cover. Give it one last stir, letting any excess liquid evaporate slightly if the sauce is thinner than desired.
- Serve your glorious chicken Florentine pasta immediately! Garnish each serving with a generous sprinkle of Romano or Parmesan cheese and, if you like a little heat, a pinch of crushed red pepper flakes. Enjoy!
Pro Tips for Perfect Chicken Florentine Pasta
Elevate your cooking with these simple tricks to ensure your Florentine-style chicken pasta turns out perfectly every time.
- Uniform Chicken Pieces: Cut your chicken into similarly sized 1-inch chunks for even cooking. This prevents some pieces from drying out while others are still undercooked.
- Don’t Overcook Pasta: Cook the pasta just until al dente. It will continue to absorb liquid and cook slightly after the heat is off, keeping it from becoming mushy.
- Adjust Seasoning: Always taste your sauce before serving and adjust the salt, pepper, or Italian seasoning as needed. A pinch of fresh parsley at the end can also brighten flavors.
- Deglaze the Pan Well: After browning the chicken and adding the liquids, scrape the bottom of the pan thoroughly. Those browned bits add immense depth of flavor to your sauce.
Troubleshooting Common Mistakes
Don’t let these minor issues ruin your delicious chicken Florentine pasta. Here’s how to fix them:
- Pasta Sticks/Burns: This usually means the heat is too high, or you aren’t stirring frequently enough. Reduce heat and stir more often, especially when covered.
- Sauce Too Thin: If your sauce isn’t thickening enough, remove the cover and simmer for a few extra minutes, allowing more liquid to evaporate.
- Sauce Too Thick: If the sauce becomes too thick, simply stir in a splash more chicken broth or a little extra heavy cream until it reaches your desired consistency.
Serving, Storage, and Variations
Your homemade creamy chicken and pasta dish is versatile and delicious! Here are some ideas for enjoying and storing it.
Serving Suggestions
Serve this comforting chicken Florentine pasta with a crisp green salad tossed in a light vinaigrette. A side of crusty garlic bread is also perfect for soaking up every last drop of the rich sauce.
Storage and Reheating
Store any leftover chicken Florentine pasta in an airtight container in the refrigerator for up to 3-4 days. For stovetop reheating, add a splash of chicken broth or cream to the pan to loosen the sauce as it warms over medium-low heat. The USDA provides helpful information on safely storing poultry leftovers to prevent foodborne illness.
Chicken Florentine Pasta Variations
Get creative with your chicken Florentine pasta and customize it to your taste!
- Add More Vegetables: Sauté sliced mushrooms, bell peppers, or artichoke hearts with the chicken for extra flavor and nutrition.
- Make it Spicy: Incorporate extra crushed red pepper flakes with the garlic for a fiery kick.
- Cheese Please: While Romano is traditional, experiment with grated Parmesan, mozzarella, or a blend of Italian cheeses.
- A Hint of Lemon: A squeeze of fresh lemon juice at the very end brightens the entire dish and cuts through the richness.
Nutrition Information
Enjoy this delicious chicken Florentine pasta with an understanding of its nutritional value.
| Serving Size | 1.5 cup |
|---|---|
| Calories | 227 kcal |
| Carbohydrates | 9 g |
| Protein | 11 g |
| Fat | 17 g |
| Saturated Fat | 8 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0.01 g |
| Cholesterol | 60 mg |
| Sodium | 814 mg |
| Potassium | 512 mg |
| Fiber | 1 g |
| Sugar | 5 g |
| Vitamin A | 534 IU |
| Vitamin C | 5 mg |
| Calcium | 43 mg |
| Iron | 1 mg |
Disclaimer: Nutritional information is an estimate calculated by an online nutrition calculator and may vary depending on specific ingredients and brands used. It is intended for informational purposes only.
Frequently Asked Questions
Have questions about this easy chicken Florentine pasta dish? We have answers!
Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prepare the chicken and sauce base, then add pasta and spinach closer to serving.
Can I use milk instead of cream?
Heavy cream provides the best richness and thickness. You can use half-and-half for a lighter version, but whole milk will result in a much thinner sauce.
What kind of pasta is best?
Penne is excellent as its ridges hold the creamy sauce well. Rotini or farfalle are also great options.
Can I freeze this dish?
Freezing cream-based sauces can sometimes alter their texture upon thawing. We recommend enjoying this dish fresh or refrigerating for leftovers.
Is this gluten-free?
As written, this recipe is not gluten-free due to the flour and traditional pasta. You can make it gluten-free by using gluten-free flour and gluten-free pasta.
Final Thoughts
This creamy chicken Florentine pasta truly is a testament to how simple ingredients can come together to create something spectacular. With its tender chicken, vibrant spinach, and rich, savory sauce, it’s an ideal dish for anyone seeking a comforting yet elegant meal without the fuss. We encourage you to try this recipe for yourself and bring a touch of Italian-inspired joy to your dinner table tonight. Share your creations and let us know how much you loved them.
Chicken Florentine Pasta
Equipment
- Large non-stick saute pan
Ingredients
Main Ingredients
- 2 Tablespoons olive oil reduce by 1 tablespoon if you use sundried tomatoes that are packed in oil
- 2 boneless skinless chicken breasts chicken breasts cut into uniform 1 inch chunks
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- ½ cup sundried tomatoes roughly chopped (I used ones without oil but see the note above if yours come packed in oil)
- 2 Tablespoons flour
- 2 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup water
- ½ teaspoon Italian seasoning
- 3 cups uncooked penne pasta
- 2 cups fresh spinach gently packed, roughly chopped
For Serving
- Romano cheese for sprinkling
- Crushed red pepper flakes for sprinkling (optional)
Instructions
Cooking Steps
- Heat olive oil in a large non-stick saute pan over medium-high heat.
- Add chicken, season with ½ teaspoon salt and pepper, and cook for 3-4 minutes until just browned.
- Stir in minced garlic and sundried tomatoes; sauté for 1-2 minutes until fragrant.
- Sprinkle with flour and stir until no lumps remain.
- Add chicken broth, heavy cream, water, remaining ½ teaspoon salt, Italian seasoning, and penne pasta, then stir to combine.
- Bring the liquid to a boil for about 2 minutes, then stir pasta, cover, and reduce heat to medium.
- Cook for 5 minutes, uncover, stir pasta to prevent sticking, then re-cover.
- Cook for another 5 minutes, uncover, add spinach, stir, and re-cover.
- Cook for 5 more minutes, then uncover, give a final stir, and serve immediately with Romano cheese and optional red pepper flakes.