Chicken Florentine Pasta

Chicken Florentine Pasta

Chicken Florentine Pasta is a delicious and comforting dish that combines tender pieces of chicken, fresh spinach and perfectly cooked pasta in a rich and creamy sauce. This dish is inspired by the classic Italian “Florentine” style, where spinach is a key ingredient.


  • 12 oz penne
  • 1 tablespoon extra virgin olive oil
  • 1 lb. boneless, skinless chicken breast
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon oregano
  • 1/3 cup white wine
  • 2 cloves garlic, minced
  • 1 1/2 cups chopped tomato
  • 1 cup heavy cream
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmesan (plus extra for serving)
  • 1 1/2 cups baby spinach
  • 2 tablespoons chopped fresh parsley
  • Pinch of red pepper flakes (optional)

Method of cooking:

Bring a large pot of salted water to the boil. Add the penne and cook until al dente according to package instructions. Drain and set aside.

Season the chicken breasts with kosher salt, freshly ground black pepper and oregano.

Heat the olive oil in a large frying pan over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the pan and let it rest for a few minutes before cutting it into thin strips.

In the same frying pan, add the minced garlic and cook until fragrant, about 1 minute.

Pour the white wine into the frying pan, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, until reduced by half.

Stir in the chopped tomatoes and cook for a further 2-3 minutes, until the tomatoes begin to soften.

Reduce the heat to low and stir in the cream. Simmer for a few minutes until slightly thickened.

Add the shredded mozzarella and grated Parmesan, stirring until the cheese has melted and the sauce is smooth.

Add the cooked penne to the frying pan, tossing to coat the pasta in the sauce.

Stir in the baby spinach, allowing it to wilt slightly.

Return the sliced chicken to the frying pan and mix gently until well combined.

Sprinkle the dish with chopped fresh parsley and a pinch of red pepper flakes if using.

Serve immediately with extra grated Parmesan on the side.

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