Description
This Chicken Florentine Pasta is a creamy, flavorful, and comforting dish that combines tender chicken, fresh spinach, cherry tomatoes, and a rich parmesan-infused sauce. Ready in just 30 minutes, this easy one-pan meal is perfect for a quick weeknight dinner. Serve it with garlic bread or a side salad for a complete, satisfying meal!
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ cup chicken broth
- 1 tbsp butter
- ¼ tsp red pepper flakes (optional)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook penne pasta according to package instructions.
- Drain and set aside.
2. Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with Italian seasoning, salt, and black pepper.
- Cook for 6-7 minutes until golden brown and cooked through.
- Remove from the skillet and set aside.
3. Sauté the Garlic and Tomatoes
- In the same skillet, melt butter over medium heat.
- Add garlic and cook until fragrant (about 30 seconds).
- Stir in cherry tomatoes and cook for 2-3 minutes, until softened.
4. Make the Sauce
- Pour in heavy cream, chicken broth, and parmesan cheese.
- Stir well and let the sauce simmer until slightly thickened.
- Add red pepper flakes, if desired, for a hint of spice.
5. Combine Everything
- Return cooked chicken to the skillet.
- Stir in fresh spinach until wilted.
- Add cooked pasta and toss until fully coated in the creamy sauce.
6. Serve & Enjoy
- Garnish with extra parmesan cheese if desired.
- Serve warm and enjoy!
Notes
- Vegetable Additions: Try mushrooms, zucchini, or bell peppers for extra texture.
- Gluten-Free Option: Use gluten-free pasta.
- Lighter Version: Swap half-and-half for heavy cream and reduce the parmesan.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stovetop with a splash of cream or broth to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: One-Pan Cooking
- Cuisine: Italian-Inspired
