Chicken Florentine Pasta Recipe
Ingredients
- 16 ounces dry penne pasta (1 box)
- 2 tablespoons unsalted butter (¼ stick)
- 3 cloves garlic (minced)
- 6 ounces baby spinach
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- ½ teaspoon dried oregano
- ½ cup white wine
- 2½ cups heavy cream
- 2 cups freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 4 ounces reduced-fat cream cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup Panko breadcrumbs
Instructions
- 1
Cook the pasta according to the package directions. Drain and set aside.
- 2
Melt
- 3
Add the butter to a Dutch oven set over medium heat and allow it to melt.
- 4
Add the garlic; cook and stir for 30 seconds. Add the spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside.
2 min - 5
Cook
- 6
In the same pot, add the olive oil over medium-high heat. Season each side of each chicken breast with salt, pepper, and oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips.
8 min - 7
Simmer
- 8
In the same Dutch oven, add the white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor!
- 9
Stir
- 10
Add in the heavy cream and bring to a simmer. Slowly stir in the mozzarella, parmesan, and cream cheese. Stir in the salt, pepper, and cayenne pepper. Heat through until all the cheese is melted and smooth.
- 11
Toss
- 12
Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the breadcrumbs. Serve immediately. Enjoy!
Nutrition
Per serving (based on 8 servings)
