Chicken Florentine Pasta
This Chicken Florentine Pasta is a one-pan pasta recipe that's gourmet and decadent for any night of the week. With a simple ingredient list, it's a comforting meal that everyone will love.
Servings: 6 servings
Calories: 482kcal
Ingredients
- 8 ounces spaghetti or fettuccini
- 1 pound boneless skinless chicken breast or thighs
- salt and black pepper or seasoning salt amount as desired
- 6.7 ounce jar marinated sun-dried tomatoes
- 3-4 minced garlic cloves
- 1 cup heavy cream
- 1 cup chopped fresh spinach
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon crushed red pepper flakes optional
- Optional Garnishes: additional parmesan cheese and/or fresh basil
Instructions
- Cook the pasta according to package directions in salted water until al dente. Reserve a cup of the pasta water, then drain and set aside.
- In a bowl, drain and reserve the oil from the jar of sun-dried tomatoes. Chop the tomatoes in small pieces.
- Season chicken with salt and pepper or seasoning salt on both sides. In a large skillet, heat 2 tablespoons of the reserved oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, add the remaining reserved oil, the chopped sun-dried tomatoes, and garlic. Sauté for 1 minute.
- Pour in heavy cream, spinach, parmesan cheese, and crushed red pepper flakes (if using). Bring to a gentle simmer, and cook for 1-2 minutes or until slightly thickened. Taste and adjust seasoning as desired.
- Slice the chicken into strips. Add the cooked pasta and chicken to the sauce. Toss until the pasta is well coated with the sauce. Add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency.
- Serve immediately. If desired, garnish with fresh basil and additional Parmesan cheese.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop with a splash of cream or water to refresh the sauce to the correct consistency.
We don't recommend freezing this pasta as it will change the texture of the noodles once they are thawed.
Tips:
- Look for pieces of chicken that are similar in size. This helps them to cook evenly in the skillet and at the same rate so that your chicken is moist and not dry. You can cut the chicken breast in half to be thinner that way they cook faster.
- Be sure to cook everything in the same skillet for lots of flavor. This makes meal preparation easy, but also the browned bits from cooking the chicken first add that rich restaurant-quality flavor in every bite.
- Add the parmesan cheese when the heat has been lowered. If you add it while the pasta too hot, then it will become clumpy and not melt into the sauce nicely.
- If you want to make a lighter sauce, you can swap the heavy cream for half and half.
Nutrition
Calories: 482kcal | Carbohydrates: 49g | Protein: 29g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 286mg | Potassium: 1538mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1448IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 4mg
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