Why We Love This Chicken Florentine Pasta Recipe
This chicken florentine pasta recipe is so deliciously creamy and cheesy and so flavorsome. This really is a restaurant-quality dish that you would find in your favorite Italian. It’s so quick and easy to put together, what more could you ask for after a busy day?
Variations on Pasta Florentine with Chicken
This delicious Florentine pasta dish is so easy to change up. Try adding some mushrooms, sun-dried tomatoes, artichoke hearts, or goat cheese for a slightly different flavor. Or swap out the chicken for a different protein, like shrimp or sausage.
How to Store and Reheat
Store leftover chicken florentine in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through. I do not recommend freezing this dish, as the sauce has a tendency to separate once thawed.
Serving Suggestions
This florentine pasta is such a hearty dish, so keep it simple and serve it with some Dutch oven bread or garlic knots, roasted vegetables, and a spinach berry salad.
More Chicken Pasta Dishes To Try
Chicken Parmesan Pasta Creamy White Chicken Lasagna Baked Chicken Marinara Chicken Spaghetti Chicken Tetrazzini Chicken Alfredo
How to Make Chicken Florentine Pasta Step by Step
Cook the Pasta: Cook 16 ounces of penne pasta according to the package directions. Drain and set aside. Cook the Garlic and Spinach: Add 2 tablespoons of unsalted butter to a Dutch oven set over medium heat and allow it to melt. Add 2 cloves of minced garlic; cook and stir for 30 seconds. Add 6 ounces of baby spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside. Cook the Chicken: In the same pot, add 1 tablespoon of olive oil over medium-high heat. Season each side of 1 pound of boneless, skinless chicken breasts with kosher salt, ground black pepper, and ½ teaspoon of oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips. Deglaze the Pan: In the same Dutch oven, add ½ cup of white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor! Add the Dairy: Add in 2½ cups of heavy cream and bring to a simmer. Slowly stir in 2 cups of freshly shredded mozzarella, ½ cup of freshly grated Parmesan, and 4 ounces (½ brick) of reduced-fat cream cheese. Stir in 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of cayenne pepper. Heat through until all the cheese is melted and smooth. Toss and Serve: Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with ⅓ cup of Panko breadcrumbs. Serve immediately.
