One-Pot Chicken Florentine Pasta

If you are looking to save time in the kitchen, try this delicious One-Pot Chicken Florentine Pasta!

One-Pot Chicken Florentine Pasta

Inspired by the method I used in my One-Pot Cajun Chicken Pasta — which is a must-make if you have not already — this dish is filled with sundried tomatoes, and spinach then coated in a simple, creamy sauce all made in one pot. This dish is perfect for any night of the week that the whole family will love.One-Pot Chicken Florentine PastaOne-Pot Chicken Florentine Pasta

I love all the savory, simple Italian flavors packed into this dish and hope you will, too!! Enjoy! 

One-Pot Chicken Florentine Pasta

One-Pot Chicken Florentine Pasta
Serves: 4
5 from 2 votes
Total Time35 mins


For the Chicken:

  • 1 lb boneless skinless chicken breast
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon Italian seasoning
  • 2 tablespoons extra virgin olive oil

For the Pasta:

  • ¼ cup halved and thinly sliced shallot
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 cup loosely chopped sundried tomatoes oil packed and drained
  • 1 lb penne rigate sub brown rice pasta for gluten-free
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • ½ teaspoon salt more to taste
  • ½ teaspoon Italian seasoning
  • 2 tablespoons lemon juice
  • 4 cups spinach packed
  • ½ teaspoon freshly cracked black pepper
  • ¾ cup grated parmigiano reggiano more for serving
  • Chopped parsley leaves optional for serving


Cook the Chicken:

  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Then season both sides with the salt, pepper, and Italian seasoning.
  • In a large deep skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and cook until golden brown on both sides and the chicken is fully cooked through, 3-4 minutes per side. Remove from the skillet and set aside.

Prepare the Pasta:

  • Lower the heat to medium-low and add the shallot, garlic and red pepper flakes. Saute, being careful not to burn, until the shallot begins to soften, about 2 minutes.
  • Add the sundried tomatoes and wine to the skillet. Cook, stirring, scraping up bits until the wine is reduced by half.
  • Add the pasta, chicken broth, milk, salt and Italian seasoning. Bring to a gentle simmer (you don’t want it to boil) and cook, stirring often, until the pasta is al dente and the liquid is absorbed and creamy, 12 to 15 minutes. (if your pasta is still not done, you may need to add 1/4 cup more liquid and continue to cook until al dente and the sauce is creamy).
  • Reduce heat to low and stir in the lemon and spinach, two cups at a time, until wilted down. Add the black pepper and parmigiano reggiano and continue to stir until the cheese is melted and combined.
  • Divide the pasta amongst 4 bowls. Garnish with more parmigiano reggiano fresh parsley if desired.

Photography by Eat Love Eats.


  • Reply
    August 3, 2022 at 7:14 pm

    So excited to make this! Can I leave out the wine? Or sub something else in its place? Thank you!

    • Reply
      August 7, 2022 at 2:56 pm

      yes you can! I would sub in more broth + add a touch more lemon for acidity.

      • Reply
        Erin Koshnick
        January 29, 2023 at 8:02 pm

        I didn’t have any on hand so I used White wine vinegar. It turned out delicious so assuming it worked as a replacement!

  • Reply
    July 16, 2022 at 11:26 pm

    Would this be a good dish to make ahead and freeze? if so, could you share any tweaks and defrosting/reheating instructions?

  • Reply
    July 10, 2022 at 12:07 am

    Made for dinner, delicious. I didn’t have whole milk, so I used a can of coconut cream. Had fresh penne, so only used 2 cups of chicken broth rather than 3 and simmered the noodles for less time. Really great flavors, would make again!

  • Reply
    Laura B
    July 9, 2022 at 12:51 am

    In these one pot pasta recipes, what is the trick to not letting the milk separate and look like little specs?

    • Reply
      July 13, 2022 at 7:02 pm

      If it’s starting to separate, then I’d lower your temp and let it simmer a little bit more lightly.

  • Reply
    July 6, 2022 at 12:02 am

    Huge hit at my house. I agree you only need 1/2 teaspoon of red pepper. I thought of Julia Child’s famous saying, “I like to cook with wine & sometimes I put it in the food!”

  • Reply
    Michelle Ryan
    June 29, 2022 at 2:36 am

    It was so good! Alittle spicy but thought I’d do 1/2 of what it call for for the red pepper flakes next time. Will make again!

  • Reply
    Lonni Henry
    June 26, 2022 at 9:53 pm

    Hi, all of your recipes that I have tried have been nothing short of absolutely delicious! Thank you. By chance, could you provide nutrition information please?

  • Reply
    June 23, 2022 at 12:18 am

    5 stars
    Yummy!! I added mushrooms too, which may have taken away *some* of the flavor, but overall delicious and will definitely recommend and make again! I also cut the spinach into ribbons before wilting 🙂

  • Reply
    June 22, 2022 at 6:36 pm

    Can coconut milk be used instead of whole milk?

    • Reply
      June 23, 2022 at 4:47 pm

      yes you can!

  • Reply
    June 22, 2022 at 12:49 am

    Any milk and cheese substitutions for dairy free?

    • Reply
      June 23, 2022 at 12:20 am

      Maybe try nutpods?

    • Reply
      June 23, 2022 at 1:50 am

      5 stars
      Really good. Just the right amount of kick. My family enjoyed it.

      • Reply
        June 29, 2022 at 2:35 pm

        can you give a rec for the white wine you use?

  • Reply
    June 22, 2022 at 12:25 am

    Could you use coconut milk instead of whole milk?

    • Reply
      July 6, 2022 at 12:48 am

      yes, for sure!

  • Reply
    June 21, 2022 at 8:47 pm

    Hi, we LOVE your recipes. Do you think this would work with unsweetened almond milk or cashew milk? Do you think there is an option for nondairy milk? Yum!

    • Reply
      July 6, 2022 at 12:49 am

      hi! yes almond milk or unsweetened coconut milk are great options!

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