This Chicken Florentine Pasta is a creamy, comforting dish packed with tender chicken, fresh spinach, and a rich garlic-Parmesan sauce tossed with pasta. Inspired by the classic Florentine flavors of Italy, it’s a perfect weeknight dinner that feels elegant enough for guests. The silky sauce clings to each strand of pasta, while the sautéed spinach adds freshness and color.
Cooking Time: 30 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and black pepper, to taste
3 cloves garlic, minced
1 tablespoon butter
2 cups fresh spinach leaves
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
12 ounces fettuccine or penne pasta
1 tablespoon lemon juice
Fresh parsley, chopped, for garnish
Instructions:
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Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving ½ cup of pasta water, and set aside.
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Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
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Make the sauce base: In the same skillet, melt butter. Add minced garlic and cook for 1 minute until fragrant.
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Add liquids: Pour in the chicken broth and heavy cream. Stir and bring to a gentle simmer.
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Add flavor: Whisk in Parmesan cheese, Italian seasoning, and red pepper flakes. Let it cook for 3–4 minutes until the sauce thickens slightly.
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Add spinach: Stir in the spinach and cook until wilted.
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Combine everything: Return the chicken to the pan and add the cooked pasta. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
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Finish: Stir in lemon juice for brightness. Taste and adjust seasoning.
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Serve: Garnish with chopped parsley and extra Parmesan before serving warm.
Nutrition (per serving):
Calories: 590
Protein: 38g
Carbohydrates: 42g
Fat: 26g
Fiber: 3g
Sugar: 3g
Sodium: 420mg
Tips:
Cook the pasta just to al dente so it absorbs the creamy sauce without getting mushy.
For lighter sauce, replace half the cream with milk or use light cream.
Add mushrooms or sun-dried tomatoes for extra flavor and texture.
Use rotisserie chicken to cut down prep time.
Serve with crusty garlic bread or a simple green salad for a complete meal.
