Chicken Florentine Pasta
Chicken Florentine Pasta is an easy, cheesy, casserole filled with chicken, spinach, and sun dried tomatoes.
Chicken Florentine Pasta
Chicken Florentine has always been a favorite of mine and I love it even more with pasta. It is an Italian-inspired recipe made with sauteed chicken, tangy sun dried tomatoes packed in oil, lightly cooked baby spinach, all simmered in a creamy sauce before baking it with mozzarella cheese and topped with Parmesan cheese. The bold, rich, flavors are something the whole family loves!
How to Make Chicken Florentine Pasta:
- Preheat oven to 425°
- Heat olive oil in skillet and add chicken, stirring occasionally, until chicken is cooked through.Stir in sun-dried tomatoes and chicken broth and simmer for 5 minutes.
- Stir in cream cheese and cook until melted and thoroughly mixed in.
- Add spinach and cook until spinach is wilted.
- Combine chicken mixture with penne pasta and mozzarella cheese in a large bowl.
- Pour mixture into a greased 13×9 casserole dish and top with Parmesan cheese.
- Bake 10 minutes or until the Parmesan cheese is melted.
Can I make Chicken Florentine Pasta Ahead of Time?
Yes! This is a great recipe for busy weeknights because you can make it on the weekend and bake it during the week. Follow all of the steps up to #5 where you mix the chicken, pasta, and mozzarella in a large bowl. Place that mixture in an airtight container in the refrigerator until you are ready to use it. When it’s time for dinner continue with the rest of the recipe. It will take slightly longer to bake since you’ll be warming it all the way through. Cover the dish with aluminum foil and bake for 15-20 minutes.
When it comes out of the oven the creamy sauce and cheese have baked together with the chicken and pasta. Every bite has a little sun dried tomato with it’s tangy-sweet flavor, and tender baby spinach. It’s the perfect baked pasta for busy weeknights.
CHICKEN FLORENTINE PASTA
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Chicken Florentine Pasta
Ingredients
- 1 tablespoon Olive oil
- 1 pound Chicken, cut into bite-sized pieces
- 1 ½ cups Chicken Broth
- 4 ounces Sun-dried tomatoes packed in oil, drained and cut into thin strips
- 4 ounces cream cheese, cubed
- 5 ounces Baby Spinach, fresh
- 8 ounces Penne Pasta, cooked al dente
- 1 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 425°
- Heat olive oil in skillet and add chicken, stirring occasionally, until chicken is cooked through, 7-10 minutes. Stir in sun-dried tomatoes and chicken broth and simmer for 5 minutes.
- Stir in cream cheese and cook until melted and thoroughly mixed in.
- Add spinach and cook until spinach is wilted.
- Combine chicken mixture, penne pasta, and mozzarella cheese in a large bowl.
- Pour mixture into a greased 13x9 casserole dish and top with Parmesan cheese.
- Bake 10 minutes or until parmesan is melted.
Nutrition
