Some nights pasta is the only answer. This Creamy Chicken Pasta Florentine combines tender chicken, spinach, and pasta in a light, creamy wine sauce that tastes like it came from your favorite Italian restaurant. Best of all, it comes together in about 30 minutes, making it an easy choice for busy weeknights.

What Does “Florentine” Mean?

Don’t let the fancy name fool you. In cooking, Florentine simply means a dish made with spinach. In this recipe, fresh spinach adds a pop of color and balances the light, creamy sauce without stealing the spotlight from the chicken and pasta.

Serves: 8
Prep Time: 10 minutes
Cook Time: 15 minutes

When You Want Pasta Without the Heavy Sauce

🍝 Light cream sauce that won’t weigh dinner down
🍗 Tender chicken in every bite
🥬 Fresh spinach and tomatoes add color and freshness
⏰ Ready in about 30 minutes
🥘 One skillet plus one pot keeps cleanup simple

Ingredients:

1 lb rigatoni, penne or rotini pasta
10 oz grape tomates
1 ½ lb boneless, skinless chicken (breasts, tenders or thighs will work)
salt and pepper to taste
1 Tbsp olive oil
1 Tbsp butter
4 garlic cloves, minced
1 cup chicken broth
½ cup white wine
5 oz fresh spinach leaves
⅓ cup heavy cream
parmesan cheese to taste

raw chicken, spinach, and tomatoes next to bowls of cream, oil, and wine with chicken broth, butter, parmesan cheese and garlic on a wooden board

Get the full printable instructions at the bottom of the post in the recipe card.

Looking for more easy chicken dinners?

creamy brandy chicken – quick stovetop skillet dinner in a light sauce
fajita chicken pasta bake – one pan, baked in the oven, dinner done

Step-by-Step Directions:

Step 1: Cook the pasta according to the package instructions then set aside. Meanwhile, slice the grape tomatoes in half. Then, prep the chicken by cutting it into bite size pieces (about 1 inch). Season them with some salt and pepper.

a knife slicing grape tomatoes in half next to a bowl of grape tomatoes

chunks of chicken seasoned with salt and pepper

Step 2: Heat a large, deep skillet or pot over high heat with the olive oil and butter. Add the chicken in one layer (don’t overcrowd the pan – it’s best to do two batches if you don’t have enough space) and let it brown for 1-2 minutes without stirring. Flip the chicken over and brown the other side, cooking until done all the way through (165º F when taken with a meat thermometer – not pink inside). Use a slotted spoon or tongs to remove the cooked chicken to a clean plate.

Step 3: Reduce the heat to medium and add the minced garlic. Stir for 30 seconds or until fragrant then add the broth and wine. Bring to a boil stirring and scraping the bottom of the pan as it cooks. Continue simmering for 5 minutes, then reduce the heat a bit to medium-low. Pour in the cream and cook for a couple of minutes to thicken.

s wooden spatula scraping the bottom of a skillet containing garlic, wine and broth

cream being poured in to a skillet with garlic, wine and broth

Step 4: Add the spinach and sliced tomatoes and cook on low until the spinach wilts a little. Return the chicken and any juices to the pan and stir in the pasta. Heat it all together for a minute or two then serve topped with some fresh grated parmesan (or pre-grated – we don’t judge 😉) and enjoy!

tomatoes and spinach added to a skillet with a wooden spatula

tomatoes, spinach and chicken warming in a skillet

Simply Made Tips and Swaps:

Don’t like cooking with wine? No problem! Add a splash more chicken broth instead.
I prefer baby spinach because of its mild flavor, but use whatever spinach you like.
This sauce is a thinner, lighter cream sauce. If you prefer a more robust cream sauce, use at least 1/2 cup or more of heavy cream. You can also let it simmer and thicken a bit longer.

Before you go . . .

If creamy chicken pasta is always a win at your house, there’s plenty more where that came from. Browse our collection of easy chicken dinners for quick skillet meals, sheet pan recipes, slow cooker favorites, cozy soups, and other family-friendly dinners you’ll want to make again and again.

Creamy Chicken Pasta Florentine

Creamy Chicken Pasta Florentine combines tender chicken, fresh spinach, tomatoes, and pasta in a light, creamy wine sauce for an easy weeknight dinner that's ready in about 30 minutes.

Beth

Prep Time 10

Cook Time 15

Total Time 25

Servings

Ingredients

1 lb rigatoni penne or rotini pasta
10 oz grape tomates
1 ½ lb boneless skinless chicken (breasts, tenders or thighs will work)
salt and pepper (to taste)
1 Tbsp olive oil
1 Tbsp butter
4 garlic cloves minced
1 cup chicken broth
½ cup white wine
5 oz fresh spinach leaves
⅓ cup heavy cream
parmesan cheese (to taste)

Instructions

Cook the pasta according to the package instructions then set aside. Meanwhile, slice the grape tomatoes in half. Then, prep the chicken by cutting it into bite size pieces (about 1 inch). Season them with some salt and pepper.
Heat a large, deep skillet or pot over high heat with the olive oil and butter. Add the chicken in one layer (don't overcrowd the pan – it's best to do two batches if you don't have enough space) and let it brown for 1-2 minutes without stirring. Flip the chicken over and brown the other side, cooking until done all the way through (165º F when taken with a meat thermometer – not pink inside). Use a slotted spoon or tongs to remove the cooked chicken to a clean plate.
Reduce the heat to medium and add the minced garlic. Stir for 30 seconds or until fragrant then add the broth and wine. Bring to a boil stirring and scraping the bottom of the pan as it cooks. Continue simmering for 5 minutes, then reduce the heat a bit to medium-low. Pour in the cream and cook for a couple of minutes to thicken.
Add the spinach and sliced tomatoes and cook on low until the spinach wilts a little. Return the chicken and any juices to the pan and stir in the pasta. Heat it all together for a minute or two then serve topped with some fresh grated parmesan (or pre-grated – we don't judge 😉) and enjoy!