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Chicken Florentine Pasta
Chicken Florentine Pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a speedy and decadent chicken Florentine pasta made with fettuccine, tender chicken, spinach, white wine, garlic, and luscious cream.
Ingredients:
  • 1 pound fettuccine
  • 6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
  • 1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 0.5 cup diced onion
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 cloves minced garlic
  • 0.25 cup dry white wine (such as Pinot Grigio)
  • 1 cup shaved Parmesan cheese, plus more for garnish
  • 0.75 cup heavy cream
  • 0.5 cup 1% milk
  • 1 (8 ounce) package fresh spinach
Instructions:
  • In a large pot, bring salted water to a vigorous boil. Add fettuccine and cook until al dente, approximately 8 minutes.
  • Season chicken breasts with fragrant herbs, salt, and pepper. Sear them in a skillet with melted butter until golden on each side for about 3 minutes. Set aside the cooked chicken to keep warm.
  • In a skillet, combine onion, sun-dried tomatoes, and garlic, scraping up the flavorful browned bits with a spatula. Pour in wine to deglaze and let it reduce by half. Mix in Parmesan cheese and cream until the sauce begins to thicken. If the sauce is too thick, stir in milk or more cream until desired consistency is reached.
  • Layer the spinach at the base of a colander. Drain the pasta into the colander, allowing the hot pasta water to slightly wilt the spinach. Combine the pasta and spinach with the sauce in the skillet. Return the cooked chicken to the skillet. Cook for an additional minute until the flavors blend and the chicken is heated through.
  • When ready to serve, place the pasta mixture in a bowl, add a cooked chicken breast on top, and sprinkle with extra Parmesan cheese, if desired.

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