Chicken Florentine Pasta

Name: Chicken Florentine Pasta
Prep time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 12 oz. penne; 1 tbsp. extra-virgin olive oil; 1 lb. boneless skinless chicken breast; kosher salt; Freshly ground black pepper; 1/2 tsp. oregano; 1/3 c. white wine; 2 garlic cloves, minced; 1 1/2 c. chopped tomato; 1 c. heavy cream; 1 c. shredded mozzarella; 1/2 c. finely grated Parmesan (plus more for serving); 1 1/2 c. baby spinach; 2 tbsp. chopped fresh parsley; pinch red pepper flakes (optional)

By Lauren MiyashiroUpdated: May 6, 2024

Approved by the Delish Test Kitchen

4.5

10 Ratings

preview for This Chicken Florentine Pasta Tastes Like it's Straight From Your Favorite Italian Restaurant

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

45 mins

Cal/Serv:

874

Jump to recipe

If you're obsessed with chicken Florentine, then let me introduce you to your new favorite pasta dinner. This pasta—with chicken breasts, chopped tomatoes, and baby spinach—is tossed in a bright and rich white wine and cream-based sauce. Ready in under an hour, this is the weeknight dinner to make when you're craving something a bit special, or if you need a date night winner that couldn't be easier to whip up.

Looking for what to serve this with? You can't go wrong with any of our favorite side dishes for pasta, but some of my personal favorites: Parmesan roasted green beans, focaccia bread, or burrata salad.

Made this recipe? Let us know how it went in the comments below!

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Ingredients

12 oz.
penne
1 Tbsp.
extra-virgin olive oil
1 lb.
boneless skinless chicken breast
kosher salt
Freshly ground black pepper
1/2 tsp.
oregano
1/3 c.
white wine
2
garlic cloves, minced
1 1/2 c.
chopped tomato
1 c.
heavy cream
1 c.
shredded mozzarella
1/2 c.
finely grated Parmesan (plus more for serving)
1 1/2 c.
baby spinach
2 Tbsp.
chopped fresh parsley
pinch red pepper flakes (optional)

Directions

1. Step 1In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.
2. Step 2In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
3. Step 3Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)
4. Step 4Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.
5. Step 5Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.