Chicken Florentine Pasta Recipe
This smooth and creamy Italian Chicken Florentine Pasta requires minimal preparation and cooks in under 30 minutes. If you are looking for an easy-to-make chicken dinner, try it.
Servings: 4 people
Ingredients
- 10 ounces dried pasta 300 g, I used fusilli pasta but you can choose any pasta of your choice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter salted or unsalted
- 2 teaspoons minced garlic
- ¼ cup chopped onions
- 10 ounces boneless skinless chicken breasts 300 g, cut into ½ inch pieces
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper powder or to taste
- ¼ cup chopped sun-dried tomatoes
- 1 chicken stock cube or 1 teaspoon chicken bouillon powder
- 2 cups chopped spinach tightly packed
- ½ cup unsweetened heavy cream
- 7 ounces cream cheese 200 g, at room temperature
- ½ cup shredded mozzarella cheese
Instructions
Cook The Pasta
- Bring 4-5 cups of water to a boil over high heat.
- Once the water comes to a boil, add 1 tablespoon of salt and pasta and stir gently.
- Cook on high heat for 6-7 minutes until the pasta is al dente (just cooked). Do not overcook otherwise the pasta dish will become mushy.
- Remove the pot from heat and drain the water (reserving 1 cup for the recipe) and toss the pasta with a teaspoon of oil. Set it aside.
Make The Florentine Pasta
- White the pasta is cooking, make the sauce.
- Heat oil and butter in a pan over medium heat.
- Once the oil is hot, add garlic and onions and cook for 2 minutes.
- Add chicken breast, paprika, oregano, salt, pepper powder, and sun-dried tomatoes and cook for 6-7 minutes, stirring frequently.
- Add chicken stock cube and ½ cup of water from boiling the pasta and mix until the cube dissolves.
- Now add the cooked pasta, spinach, heavy cream, cream cheese, and mozzarella cheese and mix until combined.
- Add some more pasta water (or milk) if the pasta looks dry.
- Check for salt and pepper and add more if needed. Serve hot.
Video
Notes
This recipe can also be made vegetarian easily. Just replace chicken with veggies like broccoli, zucchini, mushrooms, etc, and chicken stock with veg stock.
If using frozen spinach, thaw it before use and squeeze out as much moisture as you can.
Nutrition
Calories: 794kcal | Carbohydrates: 66g | Protein: 34g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 170mg | Sodium: 671mg | Potassium: 894mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3153IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 3mg
