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–+ servings
A pot of pasta with cheese and spinach in it.
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4.66 from 72 votes

Chicken Florentine Pasta Recipe

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 8 bowls
Author: Becky Hardin

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
    Penne pasta in a metal pot on a white surface.
  • 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
    Spinach in a pan on a stove top.
  • 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
    Two chicken breasts are being cooked in a skillet.
  • 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
    A pot filled with a black liquid on top of a stove.
  • 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
    A slow cooker filled with a creamy sauce.
  • 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
    A crock pot filled with pasta and cheese.

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

Nutrition

Calories: 737kcal | Carbohydrates: 51g | Protein: 32g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 1043mg | Potassium: 619mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3542IU | Vitamin C: 8mg | Calcium: 314mg | Iron: 2mg