By Becky Hardin
Published Nov 2, 2019
This creamy Chicken Florentine Pasta recipe is an easy and tasty weeknight recipe that the whole family will love. On the table in half an hour, this Italian-inspired dish comes together easily and is packed full of flavor. Make this easy pasta recipe for a fun and festive pasta party this Fall!
Why We Love This Chicken Florentine Pasta Recipe
This chicken florentine pasta recipe is so deliciously creamy and cheesy and so flavorsome. This really is a restaurant-quality dish that you would find in your favorite Italian. It’s so quick and easy to put together, what more could you ask for after a busy day?
Variations on Pasta Florentine with Chicken
This delicious Florentine pasta dish is so easy to change up. Try adding some mushrooms, sun-dried tomatoes, artichoke hearts, or goat cheese for a slightly different flavor. Or swap out the chicken for a different protein, like shrimp or sausage.
How to Store and Reheat
Store leftover chicken florentine in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
I do not recommend freezing this dish, as the sauce has a tendency to separate once thawed.
Serving Suggestions
This florentine pasta is such a hearty dish, so keep it simple and serve it with some Dutch oven bread or garlic knots , roasted vegetables , and a spinach berry salad .
This dish consists of penne pasta and cooked chicken coated in a rich and creamy cheese sauce filled with spinach!
Although it sounds like this dish must be from Italy, Florentine actually refers to a traditional French sauce.
Florentine is a term in French cuisine that refers to a dish that includes cooked spinach, a protein, and a Mornay sauce, which is a cheese-based sauce.
This dish pairs well with bread, vegetables, and salad.
More Chicken Pasta Dishes To Try
- Chicken Parmesan Pasta
- Creamy White Chicken Lasagna
- Baked Chicken Marinara
- Chicken Spaghetti
- Chicken Tetrazzini
- Chicken Alfredo
5-Star Review
“Love this recipe! So easy to make and my family completely polished off the pot!” – Stephanie
Ingredients1x2x3x
- ▢ 16 ounces dry penne pasta (1 box)
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ 3 cloves garlic minced
- ▢ 6 ounces baby spinach
- ▢ 1 tablespoon olive oil
- ▢ 1 pound boneless, skinless chicken breasts
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ ½ teaspoon dried oregano
- ▢ ½ cup white wine
- ▢ 2½ cups heavy cream
- ▢ 2 cups freshly shredded mozzarella cheese
- ▢ ½ cup freshly grated Parmesan cheese
- ▢ 4 ounces reduced-fat cream cheese
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ ¼ teaspoon cayenne pepper
- ▢ ⅓ cup Panko breadcrumbs
Video
Instructions
- Cook the pasta according to the package directions. Drain and set aside. 16 ounces dry penne pasta
- Add the butter to a Dutch oven set over medium heat and allow it to melt. 2 tablespoons unsalted butter
- Add the garlic; cook and stir for 30 seconds. Add the spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside. 3 cloves garlic, 6 ounces baby spinach
- In the same pot, add the olive oil over medium-high heat. Season each side of each chicken breast with salt, pepper, and oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips. 1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, ½ teaspoon dried oregano
- In the same Dutch oven, add the white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor! ½ cup white wine
- Add in the heavy cream and bring to a simmer. Slowly stir in the mozzarella, parmesan, and cream cheese. Stir in the salt, pepper, and cayenne pepper. Heat through until all the cheese is melted and smooth. 2½ cups heavy cream, 2 cups freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 4 ounces reduced-fat cream cheese, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper
- Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the breadcrumbs. Serve immediately. Enjoy! ⅓ cup Panko breadcrumbs
Equipment
- Dutch Oven
Becky’s Tips
- Cook the pasta al-dente.
- Use free run / organic chicken if possible.
- You can substitute the white wine for grape juice or chicken stock if you prefer.
- Serve the pasta immediately while it’s hot and fresh.
- You can store any leftovers in an airtight container in the fridge and reheat once.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Florentine Pasta Step by Step
Cook the Pasta: Cook 16 ounces of penne pasta according to the package directions. Drain and set aside.
Cook the Garlic and Spinach: Add 2 tablespoons of unsalted butter to a Dutch oven set over medium heat and allow it to melt. Add 2 cloves of minced garlic; cook and stir for 30 seconds. Add 6 ounces of baby spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside.
Cook the Chicken: In the same pot, add 1 tablespoon of olive oil over medium-high heat. Season each side of 1 pound of boneless, skinless chicken breasts with kosher salt, ground black pepper, and ½ teaspoon of oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips.
Deglaze the Pan: In the same Dutch oven, add ½ cup of white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor!
Add the Dairy: Add in 2½ cups of heavy cream and bring to a simmer. Slowly stir in 2 cups of freshly shredded mozzarella, ½ cup of freshly grated Parmesan, and 4 ounces (½ brick) of reduced-fat cream cheese. Stir in 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of cayenne pepper. Heat through until all the cheese is melted and smooth.
Toss and Serve: Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with ⅓ cup of Panko breadcrumbs. Serve immediately.
Chicken Florentine Pasta Recipe
Equipment
- Dutch Oven
Ingredients
- 16 ounces dry penne pasta (1 box)
- 2 tablespoons unsalted butter (¼ stick)
- 3 cloves garlic minced
- 6 ounces baby spinach
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- ½ teaspoon dried oregano
- ½ cup white wine
- 2½ cups heavy cream
- 2 cups freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 4 ounces reduced-fat cream cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup Panko breadcrumbs
Instructions
- Cook the pasta according to the package directions. Drain and set aside. 16 ounces dry penne pasta
- Add the butter to a Dutch oven set over medium heat and allow it to melt. 2 tablespoons unsalted butter
- Add the garlic; cook and stir for 30 seconds. Add the spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside. 3 cloves garlic, 6 ounces baby spinach
- In the same pot, add the olive oil over medium-high heat. Season each side of each chicken breast with salt, pepper, and oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips. 1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, ½ teaspoon dried oregano
- In the same Dutch oven, add the white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor! ½ cup white wine
- Add in the heavy cream and bring to a simmer. Slowly stir in the mozzarella, parmesan, and cream cheese. Stir in the salt, pepper, and cayenne pepper. Heat through until all the cheese is melted and smooth. 2½ cups heavy cream, 2 cups freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 4 ounces reduced-fat cream cheese, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper
- Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the breadcrumbs. Serve immediately. Enjoy! ⅓ cup Panko breadcrumbs
Video
Notes
- Cook the pasta al-dente.
- Use free run / organic chicken if possible.
- You can substitute the white wine for grape juice or chicken stock if you prefer.
- Serve the pasta immediately while it’s hot and fresh.
- You can store any leftovers in an airtight container in the fridge and reheat once.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
