Chicken and Pasta Florentine is a comforting, creamy dish that combines tender chicken, fresh spinach, and perfectly cooked pasta in a luscious sauce. The word “Florentine” refers to dishes inspired by Florence, Italy, and typically includes spinach, giving the meal a delicious balance between richness and freshness. It’s one of those recipes that feels both cozy and elegant, ideal for a weeknight dinner or a casual gathering with friends.
The base of this dish starts with seasoned chicken breasts or thighs, seared until golden brown. The browning creates a flavorful foundation, and once the chicken is cooked, it’s set aside while the sauce comes together. In the same pan, garlic and shallots are sautéed until fragrant, followed by a splash of white wine or chicken broth that lifts all the caramelized bits from the bottom of the pan. This simple step builds incredible depth in the sauce without extra effort.
Next comes the heart of the Florentine sauce: cream, Parmesan cheese, and a handful of fresh spinach. As the sauce simmers, the spinach wilts into silky ribbons, and the cheese melts to create a smooth, velvety texture. The aroma fills the kitchen with that irresistible mix of buttery, garlicky, and cheesy notes that promise something special on the plate. Once the pasta is tossed in, the chicken returns to the pan, allowing everything to soak in the sauce.
The beauty of Chicken and Pasta Florentine lies in its versatility. You can use penne, fettuccine, or rigatoni, depending on what you have on hand. A touch of nutmeg or lemon zest adds a subtle lift to the creamy sauce, while a sprinkle of extra Parmesan on top finishes it perfectly.
Served with a crisp green salad or a slice of warm garlic bread, this dish brings restaurant-style comfort to your table. And for wine lovers, a glass of Chardonnay or Pinot Grigio pairs beautifully with its creamy, savory flavor. Whether made for family dinner or a quiet evening in, Chicken and Pasta Florentine delivers the kind of simple luxury that never goes out of style.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 pound chicken breast boneless, skinless, cut into bite-sized pieces
- 3 cloves garlic minced
- 2 cups baby spinach fresh
- 1 cup heavy cream or half-and-half
- 1/2 cup Parmesan cheese grated
- 8 ounces pasta fettuccine or penne
- to taste salt and pepper
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken pieces and cook until golden brown and cooked through, about 6-7 minutes.
- Add garlic to the skillet and sauté for another minute until fragrant.
- Lower the heat to medium, add the spinach, and cook until wilted.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Season the dish with salt and pepper to taste, then serve immediately.
Nutrition
Took way too long to cook everything. Pasta got soggy waiting on the chicken. Not doing this one again.
I get what you’re saying! Timing can be tricky. Maybe try cooking the chicken first next time?
I added some mushrooms and it made it even better! This will be a regular meal in my house now.
Too much garlic for my taste. I like a little but this was overwhelming. Next time I’ll reduce it.
Isn’t fettuccine too heavy for this? Used angel hair instead. Came out good but not sure if it’s what the recipe intended.
Kinda easy if you follow, but my pasta got all mushy. think I cooked it too long.
Yummy! We added some sun-dried tomatoes. So good! 😋
Sun-dried tomatoes? That’s a great idea! I never thought of that, but it sounds delicious! 🤤
Delicious! Who knew cream and spinach would be so good together? Will definitely make again.
This recipe is fantastic! The chicken was super tender and the sauce is so rich. My family loved it!