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Creamy Chicken Pasta Florentine

Cooked chicken and pasta in a skillet
This delightful pasta dish boasts a delectable light sauce crafted from wine and a touch of cream.
Beth

Ingredients

  • 1 lb rigatoni penne or rotini pasta
  • 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
  • cup heavy cream
  • 10 oz grape tomates
  • 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!

Notes

  • I prefer baby spinach because of its mild flavor, but use whatever you 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.

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.

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