Chicken Florentine Pasta
- By Amy Dong
- Updated Apr. 30, 2026
This Chicken Florentine Pasta comes together with just a few ingredients, but it tastes like something from a delicious Italian restaurant. The creamy sauce, tender chicken, and wilted spinach make this pasta dinner a family favorite.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
This Chicken Florentine Pasta is one of my favorite easy pasta recipes for a creamy, flavorful, and easy meal in one. I
- Creamy and Balanced: The sauce is rich with cream and parmesan, while pesto and spinach keep it light and bright, similar to this Chicken Fettuccini Alfredo with Broccoli.
- Quick and Easy: It comes together in about 30 minutes using simple pantry ingredients that still deliver big flavor.
- Fresh Spinach Flavor: The spinach wilts right into the sauce, adding color, texture, and a wholesome touch.
- Versatile and Adaptable: I can swap in fettuccine, bowtie, or rotini and it always turns out great.
- Crowd-Pleasing Favorite: The creamy, garlicky sauce and tender chicken make it a hit every time, just like this Bruschetta Chicken Pasta.
Key Recipe Ingredients
- Penne Pasta – I like using penne because it holds the creamy pesto sauce well, but any pasta shape such as fettuccine, linguine, or bowtie works too.
- Chicken Breasts – Boneless, skinless chicken breasts cook quickly and stay tender when pounded evenly thin. You can also use chicken thighs.
- Chicken Broth – Good quality broth forms the base of the sauce and adds rich, savory depth. You can replace part of it with dry white wine for extra flavor.
- Fresh Baby Spinach – Wilts into the warm sauce, adding color, texture, and nutrients.
- Heavy Cream – Brings smoothness and richness to the sauce without making it feel heavy. Half-and-half can be used for a lighter version.
- Prepared Pesto – The star flavor of the dish. Use a good-quality store-bought pesto or make your own for a fresher taste.
- Freshly Grated Parmesan – Melts into the sauce for a salty, nutty finish. Save a little extra for sprinkling on top before serving.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: I usually use chicken breasts, but chicken thighs, shrimp, or even sliced Italian sausage work great too. You can also skip the meat and keep it vegetarian.
- Pasta Choices: Penne is my go-to, but fettuccine, rotini, or bowtie pasta all work nicely. Use whatever pasta you have on hand.
- Greens: Swap spinach for kale, arugula, or even Swiss chard. They each bring a slightly different flavor and texture.
Step-By-Step Recipe Instructions
- Pound chicken to even thickness.
- Cook chicken until browned and cooked through; slice.
- Sauté onions and garlic until fragrant.
- Add broth and reduce; add spinach and wilt.
- Stir in pesto and cream until combined.
- Boil pasta until al dente.
- Toss pasta with sauce and parmesan.
- Serve topped with chicken.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Cook the Chicken Early: You can brown and slice the chicken up to two days in advance. Store it in an airtight container in the fridge. When ready to serve, warm it gently in the sauce or microwave before adding to the pasta.
- Prepare the Sauce Ahead: Make the pesto cream sauce a day ahead and refrigerate it in a covered container. Reheat slowly over low heat, adding a splash of broth or cream to loosen it before tossing with pasta.
Video: Watch Us Make This Recipe
Chicken Florentine Pasta
Chicken Florentine Pasta is a tasty pasta dish that is deliciously simple. It's a family favorite weeknight dish that's impressive enough to share with friends.
Ingredients
- 8 ounces penne pasta, uncooked
- 1 pound chicken breasts, boneless, skinless
- ½ teaspoon kosher salt, plus more taste
- black pepper, freshly ground, to taste
- olive oil, for cooking
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 4 cups chicken broth, regular strength
- 5 ounces baby spinach leaves, fresh
- ⅔ cup heavy cream
- 1 cup pesto, prepared, store-bought or homemade
- ⅔ cup freshly grated parmesan, plus extra for garnish
Instructions
- In a large pot, add generously-salted water and bring to a boil. Cook penne until al dente. Drain, but do not rinse. Toss penne with 2-3 tablespoons of olive oil to prevent sticking. Keep warm.
- Place cling wrap over each piece of chicken on a cutting board. Pound each piece evenly thin, about 1/4 inch thickness. Sprinkle each chicken piece with a light, even layer of kosher salt and pepper on both sides.
- Add enough olive oil to coat bottom of a large skillet. Heat oil on medium-high until hot. Brown 2 chicken breasts on both sides until chicken is cooked through, about 2-3 minutes per side.* Repeat with remaining pieces. Slice chicken breasts into strips and keep warm.
- Add chopped onion and garlic into a large skillet with 2 tablespoons oil. Sauté 2-3 minutes until fragrant.
- Add chicken broth and 1/2 teaspoon kosher salt. Boil vigorously until liquid is reduced by half, about 2 minutes.
- Turn heat to low. Add cream and pesto, stirring until combined and heated through, about 1 minute. Taste and add more kosher salt and black pepper as desired.
- Add spinach and stir over low heat, just until spinach begins wilting. Remove from heat.
- Toss cooked pasta with the spinach/pesto mixture to coat. If desired, let sit for about 5 minutes to allow sauce to thicken; sauce will thicken quite a bit as it sits.
- Stir in fresh parmesan, reserving some for garnish. Add chicken on top and serve immediately.
Notes
- If you’d like, let finished pasta rest
- Feel free to use any other shape of pasta in place of penne. Great substitutes include linguine, fettuccine, or bowtie pasta.
- For depth of flavor, sub 1 1/2 cups of the chicken broth for a crisp, dry white wine like sauvignon blanc.
- Actual cook time of chicken depends on how cold and thick the pieces of chicken are to start with. Cook just until browned yet not over-cooked.
- Reduce the broth properly before adding cream. This step concentrates flavor and prevents a watery sauce.
- Reheat leftovers gently with a splash of broth or cream to bring back desired consistency.
- This recipe is part of our Healthy Italian Recipes Collection.
- We love serving this pasta with some Pull-Apart Rolls or French Bread.
Nutrition (per serving)
Calories: 505kcal | Carbohydrates: 49g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 527mg | Potassium: 791mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3555IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 2mg
What To Serve with Chicken Florentine Pasta
Breads
- This creamy Chicken Florentine Pasta pairs beautifully with something warm and garlicky on the side. We love serving it with Easy Garlic Parmesan Knots for a cozy, complete meal.
- It also pairs beautifully with Garlic Cheese Bread or French Bread Recipe for a comforting, cozy dinner everyone enjoys,
Salads
- A crisp salad balances the creamy sauce perfectly. We often pair this dish with a fresh Caprese Pasta Salad or a protein-packed Chicken Caprese Salad.
- For something a little brighter, Strawberry Caprese Salad adds a sweet touch, while Caesar Pasta Salad Recipe keeps things classic and satisfying.
Frequently Asked Questions
How do I keep the chicken tender?
Pound the chicken evenly before cooking and avoid overcooking it. Thin, even pieces cook quickly and stay juicy.
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works fine for this recipe. If you have time, homemade pesto gives a fresher flavor, but a good-quality jarred version is a convenient choice.
Can I make this dairy free?
Yes. To make this dairy-free, swap the heavy cream for full-fat canned coconut milk or a dairy-free heavy cream alternative. Creamier options are best.
Why is my sauce too thin?
If the sauce is thin, it’s likely the chicken broth wasn’t reduced enough. Ensure you boil the broth vigorously until it is reduced by half before adding the cream. Let the finished pasta dish sit for 5 minutes, and the sauce will naturally thicken.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw it completely and squeeze out all excess moisture using a clean kitchen towel before adding it to the skillet, so the excess water doesn’t dilute the sauce.
How should I store leftover Chicken Florentine Pasta?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to bring back the creamy texture.
More to Cook and Eat
- Pasta Primavera – Pasta Primavera is everything a spring or summer dinner needs. It’s light on calories, big on flavor, and intensely satisfying.
- Creamy Avocado Pasta – Savor the creaminess of our avocado pasta – a wholesome and indulgent delight! Give it a try for a deliciously satisfying meal.
- Shrimp Scampi Pasta – This Skillet Shrimp Scampi Pasta is loaded with garlic, lemon, and basil. Plenty of succulent shrimp and parmesan are irresistible.
- Butternut Squash Pasta – This one-pot butternut squash pasta is perfection for flavorful weeknight dinners. The squash turns soft and buttery, blending perfectly with the Parmesan and broth. This is fall comfort food at its best.