Chicken Florentine Pesto Pasta Recipe

Chicken Florentine Pesto Pasta Recipe

How To Make Chicken Florentine Pesto Pasta

This flavorful Chicken Florentine Pesto Pasta dish introduces a new world of flavor with a medley of chicken with creamy florentine mixed with basil pesto.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 12ozshort pasta,dried, such as bowties, penne, gemelli, etc.
  • 4chicken breast cutlets,(1 to 1½ lbs in total)
  • salt and black pepper
  • 2tbspextra-virgin olive oil
  • 1medium onion,(about 1 cup) chopped
  • 3clovesgarlic,minced
  • ½cupwhite wine,or stock
  • 16ozfresh spinach,washed, long stems removed, chopped
  • ¼cupheavy whipping cream
  • ¼cuppesto,or more


  1. Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil.

  2. Add the dried pasta and cook until al dente.

  3. While preparing the pasta, cook the chicken.

  4. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan, and brown the chicken breasts on both sides over medium-high heat. (Don’t cook all the way through, just browned.)

  5. Remove the chicken from the pan and set aside.

  6. Add the chopped onion to the pan and sauté 2 to 3 minutes, stirring occasionally.

  7. While the onions cook, slice the chicken into strips.

  8. Put any pieces that are cooked all the way through in 1 pile, and put the ones that still need a little cooking in another pile.

  9. When the onions are just beginning to brown, add the garlic and cook for another 1 minute.

  10. Add the white wine or stock and boil vigorously until the liquid is reduced by ½.

  11. Add the spinach and the undercooked pieces of chicken to the pan.

  12. Using tongs, turn them over to coat them with the juices in the pan.

  13. Continue to cook, turning and stirring often for about 2 minutes, until the spinach is wilted and the chicken cooked through.

  14. Turn off the heat and add some black pepper, the pile of cooked chicken pieces, and the pesto. Stir to combine.

  15. Drain the pasta put it in a large bowl. Add the cream to the sauté pan and stir well to combine.

  16. Add the contents of the pan to the bowl with the pasta and mix well.

  17. Serve at once.

Recipe Notes

To wash spinach, fill up a clean sink basin with cold water, and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so there may be a need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry.


  • Calories: 372.52kcal
  • Fat: 14.93g
  • Saturated Fat: 4.21g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 5.50g
  • Polyunsaturated Fat: 1.91g
  • Carbohydrates: 37.12g
  • Fiber: 3.16g
  • Sugar: 2.32g
  • Protein: 19.82g
  • Cholesterol: 47.02mg
  • Sodium: 477.25mg
  • Calcium: 99.76mg
  • Potassium: 584.37mg
  • Iron: 2.89mg
  • Vitamin A: 310.21µg
  • Vitamin C: 17.35mg
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