Chicken Florentine Pasta
Chicken Florentine Pasta is a delightful Italian dish that combines tender chicken breast, fresh spinach, and pasta in a creamy garlic sauce. It's an easy, one-pan meal that is perfect for weeknight dinners and sure to please the entire family.
Equipment
- 1 Large skillet
- 1 Pot for boiling pasta
- 1 Colander
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
Ingredients
- 8 oz fettuccine or linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
- 2 cloves garlic Minced.
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional.
- fresh parsley For garnish (optional).
Instructions
- Begin by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the chicken pieces and season with salt, pepper, and red pepper flakes (if using). Cook for about 6-8 minutes, or until the chicken is cooked through and golden brown.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the fresh spinach, cooking until wilted, about 2-3 minutes.
- Lower the heat and pour in the heavy cream, stirring well to combine.
- Add the cooked pasta and Parmesan cheese to the skillet. Toss everything together until coated and heated through.
- Taste and adjust seasonings if necessary.
- Serve warm, garnished with chopped fresh parsley if desired.
Notes
Feel free to substitute other pasta types like penne or rotini if preferred.
You can add other vegetables such as sun-dried tomatoes or mushrooms for added flavor.
For a lighter version, replace the heavy cream with Greek yogurt or a lighter cream substitute.