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Chicken Florentine Casserole with fork

Chicken Florentine Pasta

Chicken Florentine Pasta is an easy, cheesy, casserole filled with chicken, spinach, and sun dried tomatoes.
Course Dinner
Cuisine American
Keyword baked chicken florentine, baked pasta casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 393kcal
Author Kat Jeter & Melinda Caldwell


  • 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


  • 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.


Calories: 393kcal | Carbohydrates: 26g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 487mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2255IU | Vitamin C: 23.4mg | Calcium: 198mg | Iron: 2mg