Chicken Florentine Pasta
This Chicken Florentine Pasta is a creamy and savory dish that brings together tender chicken, fresh spinach, and al dente pasta, all wrapped in a luscious sauce. Perfect for a comforting weeknight dinner.
Equipment
- 1 large pot for boiling pasta
- 1 skillet for cooking chicken and sauce
- 1 colander for draining pasta
- 1 wooden spoon or spatula
- 1 knife and cutting board
Ingredients
- 12 ounces penne or fettuccine pasta
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach (about 120 g)
- 1 cup heavy cream (240 mL)
- 1 cup grated Parmesan cheese (100 g)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Red pepper flakes (optional) for heat
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant. Add the fresh spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Add the cooked chicken back to the skillet, mixing to combine.
- Add the drained pasta to the skillet, tossing everything together. Adjust the seasoning with salt, pepper, and red pepper flakes if you desire some heat.
- Plate the Chicken Florentine Pasta hot, garnished with additional Parmesan cheese if desired.
Notes
You can substitute chicken with shrimp or tofu for a different protein option.
For a lighter version, you can use half-and-half instead of heavy cream.
Feel free to add other vegetables such as sun-dried tomatoes or mushrooms to enhance the dish.