Pesto Chicken Florentine
Elevate your weeknight dinner with this decadent and creamy Pesto Chicken Florentine, a dish that combines tender, seared chicken breasts with a luscious basil pesto sauce infused with garlic, Parmesan, and heavy cream. Nestled on a bed of perfectly cooked pasta and complemented by a generous helping of wilted baby spinach, this recipe strikes the perfect balance between comfort and sophistication. Ready in just 40 minutes, it’s an ideal choice for both busy weeknights and special occasions. The vibrant pesto, fresh spinach, and optional fragrant basil garnish add a burst of freshness, while the rich sauce ties everything together beautifully. Serve up this Italian-inspired masterpiece and watch it become an instant family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Basil pesto
- 0.5 cup Grated Parmesan cheese
- 4 cups Fresh baby spinach
- 12 ounces Pasta (e.g., fettuccine or penne)
- 2 tablespoons Optional: Chopped fresh basil, for garnish
Instructions
Season the chicken breasts evenly on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate covered loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Simmer the mixture for 2-3 minutes to allow it to thicken slightly.
Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and creamy.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted.
Meanwhile, cook the pasta according to the package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
Return the chicken to the skillet, spooning some of the sauce over the top of the chicken, and simmer for another 2-3 minutes to reheat the chicken.
Toss the cooked pasta into the skillet with the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
Serve the pasta and chicken on plates, garnished with additional Parmesan cheese and chopped fresh basil if desired.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.4 g | 289% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.1 g | ||
| Protein | 267.4 g | 535% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1097 mg | 84% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3126 mg | 67% | |
*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.
