Description
Chicken Florentine Pasta is a creamy, flavorful dish featuring tender pounded chicken breasts sautéed to perfection and served over al dente penne pasta tossed in a rich spinach and basil pesto cream sauce. This dish combines the freshness of baby spinach with the savory depth of Parmesan and pesto, making it a delightful and comforting meal ready in just 30 minutes.
Ingredients
Pasta
- 8 ounces penne pasta (uncooked)
Chicken
- 1 pound chicken breasts (boneless, skinless)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Olive oil, for cooking
Sauce
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 4 cups chicken broth (regular strength)
- 5 ounces baby spinach leaves (fresh)
- 2/3 cup heavy cream
- 1 cup pesto (prepared, store-bought or homemade)
- 2/3 cup freshly grated Parmesan cheese, plus extra for garnish
Instructions
- Cook Penne: In a large pot, bring generously salted water to a boil. Cook the penne pasta until al dente. Drain the pasta but do not rinse it to preserve starches for better sauce adherence. Toss the pasta with 2-3 tablespoons of olive oil to prevent sticking and keep warm.
- Prep Chicken: Lay each chicken breast between sheets of cling wrap on a cutting board. Pound them evenly to about 1/4 inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with kosher salt and freshly ground black pepper evenly.
- Cook Chicken: Heat enough olive oil to coat the bottom of a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Once cooked, slice the chicken into strips and keep warm.
- Sauté Aromatics: In the same or a separate large skillet, add 2 tablespoons of olive oil and sauté the chopped onion and garlic for 2-3 minutes until fragrant and translucent.
- Reduce Broth: Pour in the chicken broth and add 1/2 teaspoon kosher salt. Bring to a vigorous boil and cook until the liquid is reduced by half, approximately 2 minutes. This concentrates the flavors in the sauce.
- Add Cream and Pesto: Lower the heat to low and stir in the heavy cream and pesto sauce. Combine well and heat through for about 1 minute. Taste the sauce and adjust seasoning with additional kosher salt and freshly ground black pepper if desired.
- Wilt Spinach: Add the fresh baby spinach leaves to the sauce and stir gently over low heat just until the spinach begins to wilt. Remove the skillet from heat promptly to preserve spinach texture and vibrant color.
- Combine Pasta and Sauce: Toss the cooked penne pasta with the spinach-pesto cream sauce to coat evenly. For a thicker sauce consistency, let the mixture sit for about 5 minutes; the sauce will thicken as it rests.
- Serve: Stir freshly grated Parmesan cheese into the sauced pasta, reserving some for garnish. Plate the pasta and arrange the sliced chicken strips on top. Garnish with additional Parmesan cheese and serve immediately for best flavor and texture.
Notes
- Do not rinse the pasta after draining to keep the starches that help sauce adhere better.
- Use fresh baby spinach rather than frozen for best texture and flavor.
- Pounding the chicken to even thickness ensures quick, even cooking and tender meat.
- You can substitute penne with other short pasta like rigatoni or rotini if preferred.
- Adjust the amount of pesto based on your taste preference for a milder or stronger basil flavor.
- This dish pairs wonderfully with a light green salad and crusty bread for a full meal.
