Chicken Florentine Pasta

A plate of creamy Chicken Florentine Casserole.

Savor the flavors of Italy with Chicken Florentine Pasta: tender chicken and pasta tossed in creamy spinach, garlic Parmesan sauce, with sun-dried tomatoes.

Course Dinner

Cuisine American

Keyword chicken florentine pasta, chicken pasta recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 677kcal

Author Kat Jeter & Melinda Caldwell

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.

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