If you are looking for a rich, comforting meal that feels like a warm hug on a plate, this Chicken Florentine Pasta Recipe is exactly what you need. Creamy, cheesy, and packed with tender chicken and vibrant spinach, this dish combines simple ingredients in a way that feels both indulgent and fresh. The sauce is luxuriously smooth with just a hint of spice, perfectly coating penne pasta for a satisfying bowl that’s perfect for family dinners or impressing guests. Trust me, once you try this Chicken Florentine Pasta Recipe, it will quickly become a beloved favorite in your recipe rotation.
Ingredients You’ll Need
Getting this Chicken Florentine Pasta Recipe right relies on fresh, beautifully balanced ingredients. Each one plays a key role, from the tender chicken and silky cheeses to the bright spinach that adds a pop of color and nutrition. These simple staples come together for an irresistible combination you’ll want to make again and again.
- 16 ounces dry penne pasta: This sturdy pasta shape holds the creamy sauce perfectly, giving every bite a great texture.
- 2 tablespoons unsalted butter: Adds richness and helps gently cook the garlic and spinach without overpowering flavors.
- 3 cloves garlic (minced): Infuses the dish with a fragrant, savory aroma that wakes up your taste buds.
- 6 ounces baby spinach: Brings a fresh, slightly sweet earthiness and vibrant green color.
- 1 tablespoon olive oil: Helps to sear the chicken beautifully for a golden crust and juicy interior.
- 1 pound boneless, skinless chicken breasts: The hearty protein centerpiece of the dish, tender and juicy when cooked right.
- Kosher salt and freshly ground black pepper: Essential seasonings to enhance every ingredient’s natural flavors.
- ½ teaspoon dried oregano: Adds a subtle herbal note that complements the creamy cheese sauce perfectly.
- ½ cup white wine: Used to deglaze the pan and deepen the sauce’s flavor with a hint of acidity.
- 2½ cups heavy cream: Creates the ultra-rich, silky base for the cheese sauce that clings to the pasta.
- 2 cups freshly shredded mozzarella cheese: Melts into ooey-gooey goodness, making the sauce unforgettably creamy.
- ½ cup freshly grated Parmesan cheese: Adds a nutty, tangy kick that brightens up the richness.
- 4 ounces reduced-fat cream cheese: Helps thicken the sauce and lends a luscious texture without heaviness.
- 1 teaspoon kosher salt: Balances and rounds out the sauce’s flavors.
- ½ teaspoon ground black pepper: Gives a subtle heat to keep the dish lively.
- ¼ teaspoon cayenne pepper: Just enough spice to add warmth without overwhelming anyone.
- â…“ cup Panko breadcrumbs: Adds a delightful crunch on top for contrast and texture.
How to Make Chicken Florentine Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook the penne according to the package instructions. This ensures the pasta will have the perfect al dente bite, making it the best canvas for your delicious sauce. Once cooked, drain and set it aside so it’s ready for the next steps.
Step 2: Sauté Garlic and Spinach
In a Dutch oven or large skillet, melt the unsalted butter over medium heat. Add the minced garlic and let it cook for about 30 seconds until fragrant. Stir in the baby spinach and cook just until wilted, about 1 to 2 minutes. This quick step keeps the spinach bright and fresh—don’t overcook! Remove this mixture and set it aside for later.
Step 3: Cook the Chicken
Using the same pot, heat olive oil over medium-high heat. Season the chicken breasts generously with kosher salt, black pepper, and dried oregano on both sides. Cook the chicken for about 8 minutes per side until nicely browned and cooked through. Then let the chicken rest for 5 minutes before slicing it thinly; this resting time keeps it juicy and flavorful.
Step 4: Deglaze and Build the Sauce
Pour the white wine into the pot to deglaze, scraping up all those delicious browned bits from the chicken—that’s where much of the flavor hides! Let the wine simmer for a minute to reduce slightly, then add the heavy cream. Bring it all to a gentle simmer before slowly stirring in the mozzarella, Parmesan, and cream cheese. Season with salt, pepper, and cayenne pepper. Stir continuously until the cheese has melted completely and the sauce is lusciously smooth.
Step 5: Combine Everything
Mix the cooked penne back into the cheese sauce, tossing to coat every piece with that creamy goodness. Fold in the sautéed spinach and sliced chicken, ensuring everything is evenly distributed. Finally, sprinkle the Panko breadcrumbs on top for a little crunchy finish that elevates the dish beautifully. Serve immediately so everyone gets to enjoy the sauce at its creamiest!
How to Serve Chicken Florentine Pasta Recipe
Garnishes
To bring your Chicken Florentine Pasta Recipe to the next level, consider topping it with fresh herbs like chopped parsley or basil. A sprinkle of extra Parmesan cheese adds an irresistible salty touch, and a light drizzle of high-quality olive oil can enhance the flavors even more. These simple garnishes offer color, freshness, and complexity to your final presentation.
Side Dishes
This pasta dish is rich and satisfying, so pairing it with crisp, bright sides works perfectly. Think along the lines of a simple green salad with a tangy lemon vinaigrette or roasted vegetables like asparagus or broccoli. Garlic bread is a classic choice too, providing a crunchy vehicle to scoop up any leftover creamy sauce on your plate.
Creative Ways to Present
Feel free to get creative when plating this dish for guests or family dinners. Serve the Chicken Florentine Pasta Recipe in shallow bowls for a cozy meal or layer it in a beautiful casserole dish for a buffet-style spread. You can also sprinkle toasted pine nuts or a dash of smoked paprika on top to surprise everyone visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Florentine Pasta Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain the creaminess of the sauce and prevent the pasta from drying out. Before sealing, consider adding a quick drizzle of olive oil to help preserve freshness.
Freezing
If you want to save this dish for longer, it freezes well, although the texture of the spinach may soften slightly. Freeze portions in airtight containers or heavy-duty freezer bags for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your Chicken Florentine Pasta Recipe gently on the stovetop over low heat to avoid breaking the sauce. You may need to add a splash of cream or milk to bring back that luxurious texture. Alternatively, warm it in the microwave in short bursts, stirring in between to distribute heat evenly. Either way, patience is key to keeping the sauce smooth!
FAQs
Can I use a different type of pasta?
Absolutely! While penne works great because it holds the sauce well, you can swap in fusilli, rigatoni, or even farfalle. Just be sure to adjust the cooking time if needed so the pasta comes out perfectly tender.
Is it okay to substitute chicken thighs for breasts?
Yes, boneless, skinless chicken thighs add extra juiciness and a slightly richer flavor. Just watch the cooking time closely, as thighs may cook faster or slower depending on their thickness.
Can I make this recipe dairy-free or lower fat?
For a dairy-free approach, try using coconut cream or cashew cream alternatives and omit the cheeses or use plant-based versions. For lighter options, swap heavy cream for half-and-half and reduce cheese quantities, though the sauce will be less thick and creamy.
What if I don’t have white wine?
You can substitute with chicken broth and a splash of white wine vinegar to mimic the acidity and depth. Avoid using red wine, as it may overpower the delicate flavors in this recipe.
How can I add more vegetables to this dish?
Feel free to toss in mushrooms, sun-dried tomatoes, or roasted red peppers along with the spinach. These will add layers of flavor and texture without complicating the overall cooking process.
Final Thoughts
This Chicken Florentine Pasta Recipe is a total crowd-pleaser that brings comfort and elegance to the dinner table with every creamy, cheesy bite. It’s both easy to make and deliciously rewarding, proving that simple ingredients can create something truly special. I can’t wait for you to savor this one—it might just become your new weeknight go-to or the star of your next dinner party!
Print
Chicken Florentine Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Florentine Pasta is a rich and creamy dish featuring tender chicken breasts sautéed with garlic and baby spinach, tossed in a luscious blend of mozzarella, Parmesan, cream cheese, and a hint of cayenne pepper. Perfectly cooked penne pasta is combined with a decadent white wine cream sauce and finished with crispy Panko breadcrumbs for a delightful texture contrast. This hearty meal serves 8 and makes for an impressive yet easy-to-prepare dinner.
Ingredients
Pasta
- 16 ounces dry penne pasta (1 box)
Chicken and Spinach
- 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
Sauce
- 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
Topping
- â…“ cup Panko breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Sauté Garlic and Spinach: In a Dutch oven over medium heat, melt the unsalted butter. Add the minced garlic and cook, stirring, for 30 seconds until fragrant. Add the baby spinach and cook, stirring, just until wilted, about 1-2 minutes. Remove the spinach mixture from the pot and set aside.
- Cook the Chicken: Heat olive oil in the same Dutch oven over medium-high heat. Season both sides of the chicken breasts with kosher salt, freshly ground black pepper, and dried oregano. Place the chicken in the pot and cook for approximately 8 minutes on each side or until fully cooked through. Remove from the pot and let rest for 5 minutes before slicing into thin strips.
- Deglaze the Pan: Pour the white wine into the Dutch oven and bring to a simmer. Scrape the bottom of the pot to loosen all the browned chicken bits, which add flavor to the sauce.
- Make the Cream Sauce: Add the heavy cream to the pot and bring it to a simmer. Gradually stir in the shredded mozzarella, grated Parmesan, and reduced-fat cream cheese until fully melted and smooth. Season with kosher salt, ground black pepper, and cayenne pepper. Heat through gently so the sauce is creamy and well combined.
- Combine Pasta and Sauce: Add the cooked penne pasta to the cream sauce, tossing gently to coat each piece. Stir in the sautéed spinach mixture and the sliced chicken breasts, combining evenly.
- Finish with Breadcrumbs and Serve: Sprinkle the Panko breadcrumbs over the top for added crunch. Serve the Chicken Florentine Pasta immediately while warm. Enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half, though the sauce may be less rich.
- Use low-sodium chicken broth instead of white wine if preferred or to make it non-alcoholic.
- Freshly grated cheeses melt better and give a creamier texture than pre-shredded varieties.
- Allow the chicken to rest after cooking to retain juices and ensure tenderness.
- Panko breadcrumbs can be toasted separately for an extra crunchy topping if desired.
- Feel free to swap penne with other pasta shapes like rigatoni or fusilli for variety.
