Chicken Florentine Pasta
Description
Chicken Florentine is a classic Italian-inspired dish featuring tender chicken, sautéed spinach, and a creamy garlic sauce tossed with pasta. It’s indulgent, flavorful, and perfect for both weeknight dinners and special occasions.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
Salt and black pepper (to taste)
1 tsp paprika
1 tbsp olive oil
For the Pasta
250 g pasta (fettuccine, penne, or spaghetti)
Water + salt (for boiling)
For the Florentine Sauce
2 tbsp olive oil
4 cloves garlic (minced)
1 small onion (finely chopped)
1 cup fresh spinach (or frozen, thawed & drained)
1 cup heavy cream
½ cup milk
½ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp chili flakes (optional)
Salt & pepper to taste
Instructions
1. Cook the Pasta
Boil salted water and cook pasta until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken
Season chicken with salt, pepper, and paprika.
Heat olive oil in a pan and cook chicken (5–6 minutes per side) until golden and cooked through.
Remove, rest for 5 minutes, then slice.
3. Make the Florentine Sauce
In the same pan, melt butter.
Add onion and sauté until soft.
Stir in garlic and cook until fragrant.
Add spinach and cook until wilted.
4. Add Creaminess
Pour in cream and milk.
Stir in Parmesan cheese, Italian seasoning, chili flakes, salt, and pepper.
Simmer until slightly thickened.
5. Combine
Add cooked pasta to the sauce.
Toss well, adding reserved pasta water if needed for consistency.
Place sliced chicken on top or mix it in.
Serving Suggestions
Garnish with extra Parmesan and fresh parsley
Serve with garlic bread or a light salad
Add mushrooms or sun-dried tomatoes for extra flavor
FAQs
1. Can I use milk instead of cream?
Yes, but the sauce will be lighter and less rich. You can thicken it with a little flour or cornstarch.
2. Can I make it healthier?
Use whole wheat pasta, low-fat milk, and reduce cheese.
3. Can I store leftovers?
Yes, refrigerate for up to 3 days. Reheat with a splash of milk.
4. Can I use frozen spinach?
Absolutely—just thaw and squeeze out excess water first.
Nutritional Information (Approx per serving)
Calories: 550–650 kcal
Protein: 35–40 g
Carbs: 45–55 g
Fat: 25–30 g