Chicken Florentine Pasta

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.

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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.

More Chicken Pasta Dishes To Try

• Chicken Parmesan Pasta
• Creamy White Chicken Lasagna
• Baked Chicken Marinara
• Chicken Spaghetti
• Chicken Tetrazzini
• Chicken Alfredo

Recipe Card

Chicken Florentine Pasta Recipe

4.66 from 72 votes

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 8 bowls

Author: Becky Hardin

Print Rate Pin

Easy chicken florentine is creamy, packed with flavor, and ready in just 30 minutes!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

• ▢ 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

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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
  

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.

Storage: Store chicken florentine in an airtight container in the refrigerator for up to 3 days.

Calories: 737kcalCarbohydrates: 51gProtein: 32gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 163mgSodium: 1043mgPotassium: 619mgFiber: 3gSugar: 5gVitamin A: 3542IUVitamin C: 8mgCalcium: 314mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.