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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
874
If you're obsessed with chicken Florentine, then let me introduce you to your new favorite pasta dinner. This pasta—with chicken breasts, chopped tomatoes, and baby spinach—is tossed in a bright and rich white wine and cream-based sauce. Ready in under an hour, this is the weeknight dinner to make when you're craving something a bit special, or if you need a date night winner that couldn't be easier to whip up.
The chicken:
Boneless, skinless chicken breasts get an instant upgrade by seasoning all sides with not only salt and pepper, but a touch of oregano. It gets quickly seared in a skillet, then sliced into bite-sized strips for easy serving. Of course, you can use boneless thighs, but adjust the cook time and have an instant-read thermometer on hand if possible.
The sauce:
You don't want to waste those browned chicken bits. Deglaze the pan with white wine (or water if wine isn't your thing). A regular chopped up tomato keeps things vibrant and fresh, while garlic makes everything better. If you'd like, throw in some onions and/or mushrooms for an even more robust sauce. The cream adds, well, you know, and two types of cheeses bring that silky, glossy, salty bomb this pasta dish is known for. Try finding fresh mozzarella and grating your own Parmesan—yes, it's more effort, but it makes a world of difference.
The spinach:
With all that cream and cheese, I find fresh spinach is the perfect finishing touch. Baby spinach easily wilts when the pan is off-heat. A touch of parsley and red pepper flakes (which is optional but highly recommended) will take you home.
Serving ideas:
Looking for what to serve this with? You can't go wrong with any of our favorite side dishes for pasta, but some of my personal favorites: Parmesan roasted green beans, focaccia bread, or burrata salad.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Kosher salt
- 12 oz.
penne
- 1 Tbsp.
extra-virgin olive oil
- 1 lb.
boneless, skinless chicken breasts
Freshly ground black pepper
- 1/2 tsp.
dried oregano
- 1/3 cup
dry white wine
- 2
garlic cloves, minced
- 1 1/2 cups
chopped tomato
- 1 cup
heavy cream
- 1 cup
shredded mozzarella
- 1 oz.
Parmesan, finely grated (about 1/2 cup), plus more for serving
- 1 1/2 cups
baby spinach
- 2 Tbsp.
finely chopped fresh parsley
Pinch of red pepper flakes (optional)
Directions
- Step 1In a large pot of boiling salted water, cook penne, stirring occasionally, until al dente according to package instruction. Drain.
- Step 2In a large skillet over medium-high heat, heat 1 Tbsp. oil. Season both sides of chicken with salt, black pepper, and oregano. Cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer chicken a cutting board. Let rest 5 minutes, then slice into strips.
- Step 3In same skillet over medium-high heat, bring wine to a simmer, scraping up browned bits from bottom of pan. (They have a lot of flavor that you'll want in your sauce!)
- Step 4Add garlic and tomatoes and cook, stirring, until tomatoes slightly soften, about 2 minutes. Add cream and return to a simmer. Add mozzarella and Parmesan and stir until cheese melts; season with salt and black pepper.
- Step 5Remove from heat. Add penne, spinach, parsley, and red pepper flakes (if using). Toss until pasta is coated in sauce and spinach is slightly wilted. Top with more Parmesan.
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