Three Cheese Chicken Penne Florentine
Indulge in the creamy, cheesy comfort of Three Cheese Chicken Penne Florentine, a baked pasta masterpiece that's as delicious as it is satisfying. This crowd-pleasing dish combines tender penne pasta, juicy Italian-seasoned chicken, and vibrant sautéed spinach, all smothered in a luscious blend of ricotta, mozzarella, and Parmesan cheeses. A touch of garlic and a hint of red pepper flakes add depth and a subtle kick, while heavy cream and chicken broth create the perfect velvety sauce. Baked to golden, bubbly perfection, this 30-minute dinner is ideal for family meals or entertaining guests. With its savory layers of flavor and irresistible cheesy crust, this recipe is the epitome of comfort food done right. Perfect for making ahead or enjoying straight out of the oven, it's a guaranteed hit for pasta lovers everywhere!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breasts
- 3 cloves garlic
- 2 tablespoons olive oil
- 5 cups baby spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
Instructions
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt, black pepper, and Italian seasoning.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, lower the heat to medium and add the garlic. Sauté for 1-2 minutes until fragrant.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the spinach and set aside.
In a large mixing bowl, combine the ricotta cheese, heavy cream, chicken broth, Parmesan cheese, and half of the mozzarella cheese. Stir until smooth and creamy.
Preheat your oven to 375°F (190°C).
In a large baking dish, combine the cooked penne pasta, sautéed spinach, and sliced chicken. Pour the cheese mixture over the top and mix gently to combine.
Sprinkle the remaining mozzarella cheese evenly over the pasta. Add a pinch of red pepper flakes for an optional kick of heat.
Bake in the preheated oven for 15-20 minutes, or until bubbly and golden on top.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 289 mg | 6% | |
*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.
