Chicken Florentine Pesto Pasta boasts players like chicken breast, garlic, spinach, and pesto. We love making easy homemade pesto, which tastes fresh and super delish. You’ll love making your own pesto, which also stores well in the fridge. I haven’t tried store bought pesto, but it’ll probably work in a pinch.
This Chicken Florentine pasta dish is light and perfect for keeping up all those healthy New Year resolutions. What this dish isn’t light on is flavor. It is absolutely savory and yummy. My family loves this pasta, and my 3 year old actually chomps away happily at the spinach! (Now, if I can get the older siblings to do the same.)
Serve up this pasta with a nice crisp Sauvignon Blanc, and you’ve got a fabulous dinner! Make it a delicious weeknight supper for the family or weekend dinner with guests. Either way, this Chicken Florentine Pasta is phenomenal. Enjoy!
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Chicken Florentine Pasta
- 16 oz dried penne pasta
- 4 chicken breast pieces, about 1 1/2 lbs total
- kosher salt and table salt
- freshly cracked black pepper
- Extra virgin olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- ½ cup crisp white wine, such as Sauvignon Blanc
- 9-10 oz bag of fresh baby spinach
- ¼ cup cream
- ½ cup prepared pesto
- 1 cup freshly grated parmesan
- Boil a large pot of well-salted water. Cook penne until al dente. Drain (don’t rinse.) Toss drained penne with some olive oil to prevent sticking. Keep warm.
- While pasta is preparing, make the chicken: Put 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 lightly and evenly with kosher salt and pepper, on both sides. Heat 2 TB of olive oil in a large skillet and brown two of the chicken breasts on both sides over medium high heat. Cook just until chicken is cooked through; about 2-3 minutes per side, depending on how cold and thick the chicken is. Repeat with remaining pieces. Slice chicken breasts into strips and set aside.
- Put chopped onion and garlic into skillet with 2 TB oil. Saute 2-3 minutes until fragrant. Add the white wine and 1/2 tsp table salt. Boil vigorously until liquid is reduced by half, about 2 minutes.
- Add fresh spinach and saute on medium-low, stirring often, just until spinach begins wilting. Turn heat to low. Add cooked chicken, cream, and pesto, stirring to combine and warm up, about 1 min. Remove from heat.
- In a large serving bowl or dish, combine cooked penne with the chicken/spinach mixture. Season with more kosher salt and pepper to taste. Mix in fresh parmesan, reserving some for garnish. Serve immediately.