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Chicken Florentine Pasta

We turned Chicken Florentine into our new favorite pasta dinner.
Servings: 4
Author: Delish

Ingredients

Pasta:

  • 12-16 ounces penne

Chicken:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless-skinless chicken breast
  • kosher salt to taste
  • freshly ground black pepper to taste

Sauce:

  • ⅓ cup dry white wine
  • 2 garlic cloves minced
  • 1 ½ cups cherry tomatoes sliced in half
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ teaspoon oregano
  • 1 teaspoon Italian seasoning
  • ½ cup finely grated parmesan plus more for serving
  • 1 ½ cups baby spinach
  • 2 tablespoons chopped fresh parsley
  • 1 pinch red pepper flakes

Instructions

Cook the Pasta:

  • In a large pot of salted boiling water, cook penne according to package instructions until al dente.
  • Drain and set aside.

Sauté the Chicken:

  • In a large skillet over medium-high heat, heat 1 tablespoon oil.
  • Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side.
  • Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.

Make Sauce:

  • Add the white wine to deglaze the pan.
  • When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan.
  • Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes.
  • Add cream and bring mixture back to a simmer.
  • Add Parmesan and stir until the cheese melts.
  • Season sauce with salt and pepper and stir in the red pepper flakes.
  • Turn off heat and add in the cooked penne and the baby spinach.
  • Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.