Chicken Florentine Pasta

This creamy chicken Florentine pasta is quick to make with fettuccine, chicken breasts, spinach, white wine, garlic, and cream for a pleasing dinner.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 634 Calories

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons chopped sun-dried tomatoes
• 2 cloves minced garlic
• 1 (8 ounce) package fresh spinach
• 1 pound fettuccine
• 6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
• 1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
• 1 cup shaved Parmesan cheese, plus more for garnish
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup heavy cream
• 0.5 cup diced onion
• 0.5 cup 1% milk
• 0.25 cup dry white wine (such as Pinot Grigio)

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

Step 2

Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.

Step 3

Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.

Step 4

To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Step 5

Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.