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
Scale
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.
