Chicken Florentine Pasta
Chicken Florentine Pasta is a creamy, comforting dish that combines tender chicken, fresh spinach, and pasta in a rich garlic sauce. Ready in under 30 minutes, this delightful meal is perfect for busy weeknights or impressing guests with minimal effort. With its vibrant colors and irresistible flavors, Chicken Florentine Pasta is sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups fresh spinach
- 8 oz fettuccine or penne pasta
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
- In a large skillet over medium heat, add olive oil. Season chicken with salt and pepper and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing.
- In the same skillet, sauté minced garlic for about one minute. Pour in heavy cream, stirring well to combine with chicken drippings.
- Add fresh spinach into the sauce and stir until wilted down (about two minutes).
- Slice the rested chicken and return it to the skillet with drained pasta. Toss everything together until coated in sauce, adding reserved pasta water as needed.
- Plate the Chicken Florentine Pasta and sprinkle generously with grated Parmesan cheese.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 145mg
Keywords: Customize by adding sun-dried tomatoes or swapping spinach for kale. Store leftovers in an airtight container in the fridge for up to three days.