Chicken Florentine Pasta Recipe

Name: Chicken Florentine Pasta Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 16 ounces dry penne pasta ((1 box)); 2 tablespoons unsalted butter ((¼ stick)); 3 cloves garlic (minced); 6 ounces baby spinach; 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts; Kosher salt and freshly ground black pepper (to taste); ½ teaspoon dried oregano; ½ cup white wine; 2½ cups heavy cream; 2 cups freshly shredded mozzarella cheese; ½ cup freshly grated Parmesan cheese; 4 ounces reduced-fat cream cheese; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; ⅓ cup Panko breadcrumbs

This creamy Chicken Florentine Pasta recipe is an easy and tasty weeknight recipe that the whole family will love. On the table in half an hour, this Italian-inspired dish comes together easily and is packed full of flavor. Make this easy pasta recipe for a fun and festive pasta party this Fall!

Penne pasta with chicken and spinach in a pan.

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Why We Love This Chicken Florentine Pasta Recipe

This chicken florentine pasta recipe is so deliciously creamy and cheesy and so flavorsome. This really is a restaurant-quality dish that you would find in your favorite Italian. It’s so quick and easy to put together, what more could you ask for after a busy day?

Variations on Pasta Florentine with Chicken

This delicious Florentine pasta dish is so easy to change up. Try adding some mushrooms, sun-dried tomatoes, artichoke hearts, or goat cheese for a slightly different flavor. Or swap out the chicken for a different protein, like shrimp or sausage.

A pot of pasta with cheese and spinach in it.

How to Store and Reheat

Store leftover chicken florentine in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.

I do not recommend freezing this dish, as the sauce has a tendency to separate once thawed.

Serving Suggestions

This florentine pasta is such a hearty dish, so keep it simple and serve it with some Dutch oven bread or garlic knots, roasted vegetables, and a spinach berry salad.

What is chicken florentine?

This dish consists of penne pasta and cooked chicken coated in a rich and creamy cheese sauce filled with spinach!

Is chicken florentine from Florence?

Although it sounds like this dish must be from Italy, Florentine actually refers to a traditional French sauce.

What’s a Florentine?

Florentine is a term in French cuisine that refers to a dish that includes cooked spinach, a protein, and a Mornay sauce, which is a cheese-based sauce.

What do you serve chicken Florentine with?

This dish pairs well with bread, vegetables, and salad.

A bowl of pasta with spinach and chicken.

More Chicken Pasta Dishes To Try

5-Star Review

“Love this recipe! So easy to make and my family completely polished off the pot!” – Stephanie

How to Make Chicken Florentine Pasta Step by Step

Cook the Pasta: Cook 16 ounces of penne pasta according to the package directions. Drain and set aside.

Penne pasta in a metal pot on a white surface.

Cook the Garlic and Spinach: Add 2 tablespoons of unsalted butter to a Dutch oven set over medium heat and allow it to melt. Add 2 cloves of minced garlic; cook and stir for 30 seconds. Add 6 ounces of baby spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside.

Cook the Chicken: In the same pot, add 1 tablespoon of olive oil over medium-high heat. Season each side of 1 pound of boneless, skinless chicken breasts with kosher salt, ground black pepper, and ½ teaspoon of oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips.

Two chicken breasts are being cooked in a skillet.

Deglaze the Pan: In the same Dutch oven, add ½ cup of white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor!

A pot filled with a black liquid on top of a stove.

Add the Dairy: Add in 2½ cups of heavy cream and bring to a simmer. Slowly stir in 2 cups of freshly shredded mozzarella, ½ cup of freshly grated Parmesan, and 4 ounces (½ brick) of reduced-fat cream cheese. Stir in 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of cayenne pepper. Heat through until all the cheese is melted and smooth.

A slow cooker filled with a creamy sauce.

Toss and Serve: Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with ⅓ cup of Panko breadcrumbs. Serve immediately.