Description
A creamy and flavorful Chicken Florentine Pasta combining tender chicken, fresh spinach, and cherry tomatoes in a rich parmesan cream sauce tossed with penne pasta. This comforting skillet dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
Sauce and Vegetables
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup chicken broth
- 1 tbsp butter
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook penne pasta according to the package instructions, typically about 10-12 minutes, until al dente. Drain and set aside.
- Prepare Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook for 6-7 minutes, turning occasionally, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Tomatoes: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Then add the halved cherry tomatoes and cook for 2-3 minutes until they soften.
- Make Cream Sauce: Pour in the heavy cream, chicken broth, and parmesan cheese into the skillet. Stir continuously until the sauce thickens slightly, about 3-4 minutes. Add red pepper flakes if you prefer a bit of heat.
- Combine Ingredients: Return the cooked chicken to the skillet along with the baby spinach. Stir everything together and cook until the spinach wilts, about 2 minutes.
- Add Pasta: Add the cooked penne pasta to the skillet and toss well until the pasta is evenly coated with the creamy sauce and all ingredients are well combined.
- Serve: Garnish with extra parmesan cheese if desired and serve warm immediately for best flavor.
Notes
- Use freshly grated parmesan cheese for the best flavor and smoother sauce.
- To make it spicier, increase the red pepper flakes according to taste.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Make sure not to overcook the pasta to keep it al dente and avoid mushy texture.
- Spinach can be substituted with kale or Swiss chard for a twist.
