Chicken Penne Florentine
Indulge in the creamy decadence of Chicken Penne Florentine, a comforting Italian-inspired dish that’s perfect for your next weeknight dinner or family gathering. Tender penne pasta is enveloped in a luscious, velvety sauce made from heavy cream and parmesan cheese, infused with the subtle zing of garlic and a touch of Italian seasoning. Juicy, golden-browned chicken breast slices lend hearty protein, while fresh baby spinach adds a pop of vibrant color and nutrition. This one-skillet recipe comes together in just 40 minutes, making it a quick yet elegant meal option. With its inviting aroma, creamy texture, and perfectly balanced flavors, Chicken Penne Florentine is sure to become a go-to favorite in your recipe rotation. Ideal for lovers of easy pasta recipes, creamy chicken dishes, and Italian comfort food classics!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 cups baby spinach leaves
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 6-8 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest. Once slightly cooled, slice into strips.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute or until fragrant.
Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
Gradually stir in the grated parmesan cheese until melted and the sauce becomes creamy.
Add the baby spinach leaves to the skillet and cook for 1-2 minutes, just until wilted.
Season the sauce with additional salt, pepper, and crushed red pepper flakes (if using).
Add the cooked penne pasta and sliced chicken back into the skillet, tossing everything together to coat evenly in the sauce.
Serve the Chicken Penne Florentine hot, optionally garnished with extra parmesan cheese or a sprinkle of fresh parsley.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
