Creamy Chicken Florentine Pasta
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Whip up a taste of Italy with our Chicken Florentine Pasta, featuring creamy spinach and a creamy Parmesan and sun-dried tomato sauce for a truly gourmet experience. This easy Italian recipe combines tender chicken and al dente pasta, making it a perfect choice for a nutritious and satisfying weeknight dinner.
Chicken Florentine has always been a favorite of mine and I love it even more with pasta. a classic Italian-inspired dish. The term “Florentine” (alla Fiorentina) refers to a style of cooking associated with Florence, Italy, and typically involves the use of spinach as a key ingredient.
This easy chicken Florentine pasta features tender chicken lightly sautéed and then tossed in a creamy, garlicky spinach sauce with sun-dried tomatoes. It’s elegant enough for date night and easy enough for a weeknight family dinner!
Ingredients You’ll Need
- Olive oil – Just a little splash of olive oil is all you need to cook your chicken.
- Chicken – We use chicken breast for this dish and cut it into bite-size pieces. This helps it to cook faster and absorb more flavor from the sauce.
- Chicken Broth – Feel free to use regular or low-sodium chicken broth.
- Sun-dried tomatoes – You’ll want sun-dried tomatoes that are packed in oil. They will provide a better texture in the dish, and the oil adds a nice flavor.
- Cheeses – Cream cheese, mozzarella cheese, and Parmesan cheese blend together to form a creamy, cheesy sauce.
- Baby Spinach – Fresh baby spinach is tender and rich in flavor. It’s perfect for adding color, flavor, and nutrients to a pasta dish.
- Penne Pasta – We like penne pasta for this dish because it is a little thicker and has a bit more of a bite to it. The hollow pasta also catches even more of the sauce in each bit. You can easily substitute your favorite pasta, including spaghetti, linguine, and fettuccini. You could even toss in some cheese ravioli!
- Salt & Pepper – Just a little salt and pepper is all you need to season the chicken. The creamy sauce will do the rest.
Step-by-Step Instructions
Step 1 – Prepare the water. Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Step 2 – Cook pasta. Once boiling add the Penne pasta to the water and cook according to package instructions.
Step 3 – Drain water. Once the pasta is fully cooked use a heat-safe measuring cup to reserve ¼ cup of pasta water. Then remove the pot from the heat and drain the remaining water. Set pasta aside.
Step 4 – Saute chicken. Heat olive oil over medium-high heat in a large skillet. Add the chicken and sprinkle wth the salt and pepper. Stirring occasionally, cook until the chicken is cooked through, 7-10 minutes. Remove the chicken from the pan and set aside.
Step 5 – Cook tomatoes. Add the sun-dried tomatoes and chicken broth to the pan and cook over medium-high heat for 5 minutes.
Step 6 – Add cheese. Stir in cream cheese and cook until melted and thoroughly mixed in.
Step 7 – Wilt spinach. Turn the heat down to medium and add the spinach and cook until the spinach is wilted. Give the sauce and spinach a taste and add salt if needed.
Step 8 – Put it all together. Add the cooked chicken, pasta to the sauce and gently stir together to coat everything. If the sauce is too thick add a bit of the reserved pasta water a splash at a time until the sauce reaches the consistency you desire.
Step 9 – More Cheese. Sprinkle the mozzarella cheese on top and continue to cook until the cheese is melted.
Step 10 – Serve. Serve hot with a salad and some bread as a side.
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What to Serve with Chicken Florentine Pasta
While chicken Florentine pasta stands out on its own, the right side dishes can elevate the entire meal. Consider serving it with a crisp, green mixed salad dressed in a light vinaigrette to cut through the richness of the pasta. For a heartier companion, Texas toast garlic bread, toasted to golden perfection, offers a delightful crunch and a savory complement to the creamy, garlicky pasta.
How to Store and Reheat
Storing and reheating your chicken Florentine pasta properly ensures that it remains just as delicious the second time around. Here’s a guide to doing it right:
Storing
- Cool Down: Allow the pasta to cool to room temperature before storing it. However, don’t leave it out for more than 2 hours to avoid bacterial growth.
- Airtight Container: Transfer the pasta into an airtight container. This keeps the pasta moist and prevents it from absorbing flavors from other foods in your refrigerator.
- Refrigerate: Place the container in the refrigerator. Properly stored, chicken Florentine pasta can last 3 to 5 days.
Reheating
The goal of reheating is to restore the pasta’s creamy texture without overcooking the chicken or making the pasta mushy.
Stovetop Method (Recommended):
- Low Heat: Place the pasta in a skillet or saucepan over low heat. The gentle heat helps evenly warm the pasta without scorching the sauce.
- Add Liquid: If the sauce seems thick or clumpy, add a splash of milk or chicken broth. Start with a little, adding more as needed to reach your desired consistency.
- Stir Gently: Stir the pasta occasionally to ensure it heats evenly. Be gentle to avoid breaking the pasta or shredding the chicken.
- Check Temperature: Taste a small piece to ensure it’s heated through. The internal temperature should reach 165°F (74°C) for safety.
Microwave Method:
- Use a Microwave-safe Container: If you’re short on time, transfer the pasta to a microwave-safe dish.
- Cover and Vent: Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent steam.
- Add Moisture: Sprinkle a few drops of water or milk over the pasta to prevent it from drying out.
- Heat in Intervals: Microwave on medium power for 1-2 minutes, then stir. Repeat this process, heating in 30-second intervals, until the pasta is evenly heated. This gradual heating helps prevent hot spots and overcooking.
Tips for Best Results:
- Avoid High Heat: Whether using the stovetop or microwave, low to medium heat is key to gently warming the pasta without altering its texture or flavor.
- Stir Well: Stirring helps distribute the heat evenly, ensuring every bite is as good as the first.
- Adjust Consistency: Adding liquid compensates for moisture loss during storage and reheating, keeping the sauce creamy.
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Chicken Florentine Pasta
Ingredients
- 1 tablespoon Olive oil
- 2 pounds Chicken, cut into bite-sized pieces
- 1 ½ cups Chicken Broth
- 8.5 ounces Sun-dried tomatoes packed in oil, drained and cut into thin strips
- 8 ounces cream cheese, cubed
- 10 ounces Baby Spinach, fresh
- 8 ounces Penne Pasta, cooked al dente
- 2 cup Mozzarella cheese
- 1 cup Parmesan cheese
Instructions
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Once boiling add the Penne pasta to the water and cook according to package instructions.
- Once the pasta is fully cooked use a heat-safe measuring cup to reserve ¼ cup of pasta water. Then remove the pot from the heat and drain the remaining water. Set pasta aside.
- Heat olive oil over medium-high heat in a large skillet. Add the chicken and sprinkle wth the salt and pepper. Stirring occasionally, cook until the chicken is cooked through, 7-10 minutes.
- Remove the chicken from the pan and set aside.
- Add the sun-dried tomatoes and chicken broth to the pan and cook over medium-high heat for 5 minutes.
- Stir in cream cheese and cook until melted and thoroughly mixed in.
- Turn the heat down to medium and add the spinach and cook until the spinach is wilted.
- Give the sauce and spinach a taste and add salt if needed.
- Add the cooked chicken, pasta to the sauce and gently stir together to coat everything. If the sauce is too thick add a bit of the reserved pasta water a splash at a time until the sauce reaches the consistency you desire.
- Sprinkle the mozzarella cheese on top and continue to cook until the cheese is melted.
- Serve hot.
Nutrition
