Chicken Florentine Pasta
Creamy chicken Florentine pasta made in one cast iron skillet. Tender chicken and fresh baby spinach in a rich Parmesan cream sauce, on the table in 30 minutes.
Servings: 5 servings
Calories: 1150kcal
Equipment
- Large pot
- Large cast iron skillet
- whisk
- Tongs
- Cutting board and knife
Ingredients
- 16 oz penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- ½ cup salted butter
- 4 cloves garlic minced
- ½ cup all-purpose flour
- ½ cup dry white wine
- 2 cups chicken broth
- 2 cups heavy cream
- 6 cups baby spinach
- 1 cup Parmesan cheese grated
Instructions
- Cook the penne to al dente according to the package directions, then drain and set aside.
- Cut each chicken breast in half lengthwise and season both sides with the garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the chicken and cook 3 to 5 minutes per side, until it reaches an internal temperature of 165 degrees F. Transfer to a cutting board and let it rest before slicing.
- Add the butter and garlic to the skillet and cook 1 minute. Gradually whisk in the flour and cook about 2 minutes, until golden.
- Slowly pour in the white wine and cook 1 minute. Whisk in the chicken broth, heavy cream, and Parmesan, then stir in the spinach. Cook until the sauce thickens, then season with salt and pepper.
- Add the pasta and sliced chicken and toss everything together to combine. Serve with bread and enjoy.
Notes
- Cook then slice. Sear the chicken whole and slice it after a short rest for juicier, more tender meat.
- Only simmer the sauce. A hard boil can cause a cream sauce to break, so keep it at a gentle simmer.
- Adjust the consistency. If the sauce gets too thick, whisk in a splash of broth. Too thin, simmer a little longer.
- Make it gluten-free. Swap the flour for ¼ cup potato starch and skip the browning step.
Nutrition
Calories: 1150kcal | Carbohydrates: 83g | Protein: 45g | Fat: 69g | Saturated Fat: 38g | Cholesterol: 229mg | Sodium: 840mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3400IU | Vitamin C: 9mg | Calcium: 450mg | Iron: 3mg
