Chicken Florentine Pasta
This Chicken Florentine Pasta combines golden seared chicken, vibrant baby spinach, and a luscious creamy garlic-Parmesan sauce with sun-dried tomatoes for a restaurant-quality dinner that comes together in under 45 minutes.
Equipment
- Large pot - for boiling pasta
- Large Deep Skillet or Sauté Pan - 12-inch / 30cm, stainless steel or cast iron preferred
- Box grater or microplane - for freshly grating Parmesan
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp chef's knife and cutting board
- Ladle - for reserving pasta water
- Stainless Steel Tongs - for tossing pasta (optional but recommended)
- Paper towels - for patting chicken dry
Ingredients
- 1 lb penne pasta or fettuccine - 450g
- 1.5 lbs boneless skinless chicken breasts - 680g, sliced into bite-sized pieces
- 1 teaspoon salt - plus more for pasta water
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter - divided
- 6 cloves garlic - minced
- ½ cup sun-dried tomatoes - 80g, drained and roughly chopped, oil-packed preferred
- 1.5 cups heavy cream - 360ml
- 1 cup low-sodium chicken broth - 240ml
- 1 cup Parmesan cheese - 100g, freshly grated, plus more for serving
- 5 oz baby spinach - 140g
- ½ teaspoon crushed red pepper flakes - optional
- reserved pasta water - about ½ cup / 120ml, as needed
Instructions
- Bring a large pot of generously salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse.
- Pat chicken pieces dry and season with salt, pepper, and Italian seasoning. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken in a single layer for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
- Reduce heat to medium and add remaining 2 tablespoons butter to the skillet. Sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant, stirring constantly.
- Pour in chicken broth and scrape up browned bits from the pan. Simmer until reduced by half, about 2-3 minutes. Stir in heavy cream and simmer for 4-5 minutes until thickened. Reduce heat to low and gradually add Parmesan cheese, stirring until smooth.
- Add baby spinach in handfuls, stirring gently until wilted, about 1-2 minutes. Return chicken and any juices to the skillet.
- Add drained pasta and toss until well coated. Add reserved pasta water a splash at a time if needed to reach desired consistency. Season with salt, pepper, and red pepper flakes to taste.
- Serve immediately topped with extra Parmesan and crushed red pepper flakes. Enjoy with crusty bread on the side.
Notes
- Pasta water is essential: Always reserve at least 1 cup of starchy pasta water before draining. The starch helps the sauce cling to the pasta and loosens the sauce if it becomes too thick.
- Dry chicken for better browning: Pat chicken pieces completely dry with paper towels before seasoning. Moisture prevents browning and creates steamed, gray chicken instead of golden, flavorful pieces.
- Add Parmesan off heat: Always reduce the heat to low before stirring in Parmesan cheese. Add it gradually in small batches, stirring constantly, to prevent the sauce from becoming grainy.
- Use fresh Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. A block of Parmigiano-Reggiano grated fresh makes a dramatic difference in texture and flavor.
- Don't skip the deglazing step: The brown bits left after searing chicken are concentrated flavor. Adding broth and scraping them up adds enormous depth to the sauce with zero extra effort.
- Pasta shape variations: Penne, fettuccine, linguine, farfalle, and rigatoni all work beautifully. Bronze-cut pasta has a rougher texture that grips sauce better.
- Substitutions: Swap chicken for shrimp (cooks in 2-3 minutes per side), use half-and-half instead of heavy cream for a lighter version, or add sliced cremini mushrooms with the garlic for earthy depth.
- Storage and reheating: Store leftovers in an airtight container for 3-4 days. Reheat gently on the stovetop with a splash of broth or cream to restore the creamy consistency. Avoid high heat which can cause the sauce to break.
- Make-ahead option: Prepare the sauce up to 2 days ahead and store separately in the refrigerator. Cook fresh pasta and reheat the sauce gently before combining for the best texture.
- Add white wine: For extra brightness, add a splash of dry white wine (about ¼ cup) after sautéing the garlic and let it cook down for 1 minute before adding the broth.