Chicken Florentine Pasta Recipe

Chicken Florentine Pasta Recipe

How To Make Chicken Florentine Pasta

You only need 35 minutes to whip up this lusciously creamy and cheesy chicken florentine pasta! It’s served with hearty spinach for an added healthy bite.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes



  • 2tbspolive oil
  • 2tspgarlic
  • 4chicken breast,boneless skinless, halved and cut into strips
  • 2cupfresh spinach leaves
  • 16ozdry penne pasta
  • 1tbspromano cheese,grated

For Homemade Pesto Alfredo Sauce:

  • 1cupchicken broth
  • 1cuphalf and half
  • ½cupwhipping cream
  • 1cupparmesan cheese
  • ½tspgarlic
  • 2tbsppesto
  • salt and pepper,to taste


  1. In a large skillet, sauté the garlic in hot oil for 1 minute. Add the chicken and cook for 7 to 8 minutes on each side.

  2. Once the chicken is cooked through, add the spinach and sauté together for 3 to 4 minutes.

  3. Cook pasta according to package directions. Rinse under cool water and let drain.

Homemade Pesto Alfredo Sauce:

  1. Add the garlic to a separate pan and sauté for 1 minute. Add the broth, then let bubble. Then, add the half and half, whipping cream, salt and pepper and parmesan cheese

  2. Whisk constantly until combined. Allow the liquid to heat up and thicken for a few minutes. Once the sauce has reached the desired thickness, add 2 tablespoons of pesto sauce. Set aside.

  3. Add the chicken/spinach mixture to the pasta and stir in the Pesto/Alfredo sauce. Mix well, then top with Romano cheese.

  4. Serve, and enjoy!


  • Calories: 772.68kcal
  • Fat: 36.28g
  • Saturated Fat: 15.35g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 13.21g
  • Polyunsaturated Fat: 3.79g
  • Carbohydrates: 62.88g
  • Fiber: 3.02g
  • Sugar: 5.24g
  • Protein: 46.73g
  • Cholesterol: 131.20mg
  • Sodium: 791.50mg
  • Calcium: 420.16mg
  • Potassium: 635.62mg
  • Iron: 2.73mg
  • Vitamin A: 222.73µg
  • Vitamin C: 3.74mg
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