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If you are looking to save time in the kitchen, try this delicious 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 haven’t tried it yet, this dish is packed with sun-dried tomatoes and spinach, then coated in a simple, creamy sauce. I obsessed with all of the savory, simple Italian flavors packed into this dish. Plus, it’s all made in one pot, which makes for easy cooking and even easier clean up. This dish is perfect for any night of the week and I promise you that your whole family will love it.
ingredients:
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Italian Seasoning
- Extra Virgin Olive Oil
- Shallot
- Garlic
- Crushed Red Pepper Flakes
- Sun-Dried Tomatoes
- Dry White Wine
- Penne Rigate
- Low-Sodium Chicken Broth
- Whole Milk
- Lemon Juice
- Baby Spinach
- Parmigiano-Reggiano
- Fresh Parsley
step-by-step:
step one: prep 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 1/2-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
step two: cook the chicken
Heat the oil in a large deep skillet set over medium-high heat. When the oil is hot, add the chicken and cook until golden brown, 3 to 4 minutes. Flip and cook for 3 to 4 more minutes or until the chicken is fully cooked through. Remove from the skillet and set aside.
step three: sauté the aromatics
Reduce the heat to medium-low. Add the shallots, garlic, and red pepper flakes. Cook, being careful not to burn, until the shallot begins to soften, about 2 minutes.
step four: add the sun-dried tomatoes and wine
Add the sun-dried tomatoes and wine. Cook, stirring, scraping up bits until the wine is reduced by half.
step five: cook the pasta
Add the pasta, chicken broth, milk, salt, and Italian seasoning. Bring to a gentle simmer 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.
step six: stir in the remaining ingredients
Reduce the heat to low. Stir in the lemon and spinach, two cups at a time, until wilted down. Add the pepper and Parmigiano-Reggiano and continue to stir until the cheese is melted and combined.
step seven: divide, garnish, and serve
Divide the pasta amongst 4 bowls. Garnish with more Parmigiano-Reggiano and fresh parsley, if desired.
recipe faqs:
Yes! Just use your favorite brown rice pasta (I love Jovial Foods).
I’d use chicken broth and a little more lemon juice. Be sure to season to taste with salt and pepper to make sure the flavors are balanced!
The next time you’re looking for an quick, family-friendly dinner, I hope you’ll try this One-Pot Chicken Florentine Pasta. Comment below and let me know what you think!
looking for more one-pot pasta recipes? try these!
One-Pan Italian Sausage and Orzo
One-Pot Chicken Florentine Pasta
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
For the Pasta:
- 1/4 cup halved and thinly sliced shallot
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 cup loosely chopped sun-dried tomatoes, oil packed and drained
- 1 pound penne rigate
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- 1/2 teaspoon kosher salt, plus more to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
- 4 cups packed baby spinach
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup grated Parmigiano-Reggiano cheese, plus more for serving
- chopped fresh parsley leaves, optional, for serving
Instructions
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 1/2-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
- Heat the oil in a large deep skillet set over medium-high heat. When the oil is hot, add the chicken and cook until golden brown, 3 to 4 minutes. Flip and cook for 3 to 4 more minutes or until the chicken is fully cooked through. Remove from the skillet and set aside.
Make the Pasta:
- Reduce the heat to medium-low. Add the shallots, garlic, and red pepper flakes. Cook, being careful not to burn, until the shallot begins to soften, about 2 minutes.
- Add the sun-dried tomatoes and wine. 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 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 the heat to low. Stir in the lemon and spinach, two cups at a time, until wilted down. Add the 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 and fresh parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Yummy
I’ve tried this before and it’s just so good
Hi! can i sub a whole fat coconut milk or even nutpods dairy free creamer to make this dairy free?!
Love love love this!! One of our favorite meals for a Sunday night! So easy to make too!
Can you use cream instead of milk?
Yes- heavy creamer would be delish here.
So excited to make this! Can I leave out the wine? Or sub something else in its place? Thank you!
yes you can! I would sub in more broth + add a touch more lemon for acidity.
I didn’t have any on hand so I used White wine vinegar. It turned out delicious so assuming it worked as a replacement!
Would this be a good dish to make ahead and freeze? if so, could you share any tweaks and defrosting/reheating instructions?