Chicken Florentine Pasta

4.6

(11)

8 Reviews

3 Photos

This chicken Florentine pasta dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.

Submitted by Anonymous

Updated on April 12, 2024

Tested by

Allrecipes Test Kitchen

a close up view of a bowl of chicken Florentine pasta

3

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 pound fettuccine
6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
½ cup diced onion
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
¼ cup dry white wine (such as Pinot Grigio)
1 cup shaved Parmesan cheese, plus more for garnish
¾ cup heavy cream
½ cup 1% milk
1 (8 ounce) package fresh spinach

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Cook’s Note

For faster preparation, wilt the spinach at the same time you drain the pasta.

You can also take three regular chicken breasts and cut them in half.

Nutrition Facts (per serving)

634	Calories
25g	Fat
62g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 634
% Daily Value *
Total Fat 25g	32%
Saturated Fat 14g	70%
Cholesterol 127mg	42%
Sodium 527mg	23%
Total Carbohydrate 62g	22%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 40g	80%
Vitamin C 13mg	14%
Calcium 269mg	21%
Iron 4mg	24%
Potassium 644mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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