Chicken and Pasta Florentine is a seriously easy 30 minute meal that comes together into the most creamy, delicious pasta dinner your family will love! With spinach and sun-dried tomatoes, it's a one pot sensation that will satisfy every taste bud!
Crushed red pepper flakes for sprinkling(optional)
Instructions
Heat the oil in a large non-stick saute pan over medium high heat.
Add the chicken and season with ½ teaspoon of salt and ground black pepper. Cook for 3-4 minutes stirring often until chicken is just browned (it won't be cooked through at this point).
Add minced garlic and sundried tomatoes. Saute stirring often for 1-2 minutes until fragrant.
Sprinkle with flour and stir until no lumps remain.
Add chicken broth, heavy cream, water, the other ½ teaspoon salt, Italian seasoning and penne pasta to the pan and stir.
Bring the liquid to a boil are around 2 minutes. Give the pasta one last stir and cover.
Cook for 5 minutes and remove the cover. Stir the pasta so that it doesn't stick to the bottom. Return the cover to the pan and reduce the heat to medium.
Cook for 5 minutes and remove the cover. Add the spinach into the pan and stir the pasta so that it doesn't stick to the bottom. Return the cover to the pan.
Cook for 5 more minutes and remove the cover. Give it one last stir and serve immediately with a sprinkle of Romano or Parmesan cheese (and crushed red pepper flakes if you want a spicy kick).
Video
Notes
Cut the chicken pieces to uniform size for even cooking. I aim for around 1 inch chunks.
It's ok if the chicken isn't cooked through at the beginning. Simply brown as directed, then move on to the other steps. It will continue cooking with the pasta.
There will be a lot of liquid at first, but that's good! The pasta will absorb a good amount of it while still having enough for a creamy sauce when the pasta is done.
Adjust the heat as you go. You'll start at medium-high, then reduce it to medium (or a bit below, depending on your stove) after the first time stirring. The higher heat at the beginning will also help cook the Florentine pasta to a perfect al dente.
Prevent the pasta from sticking. Use a timer and stir it every 5 minutes while it's covered and cooking.
Top with a little Romano cheese, plus some crushed red pepper if you want a little kick.
Prep these ingredients ahead- Cut the chicken, chop the sun-dried tomatoes, wash and dry the spinach and peel the garlic.
Leftovers and storage- Leftovers will last 3-4 days covered in the refrigerator.