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One-Pot Chicken Florentine Pasta
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5 from 10 votes

One-Pot Chicken Florentine Pasta

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Author: Alex Snodgrass

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

Calories: 910kcal | Carbohydrates: 115g | Protein: 59g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 1476mg | Potassium: 2252mg | Fiber: 9g | Sugar: 21g | Vitamin A: 3598IU | Vitamin C: 26mg | Calcium: 499mg | Iron: 7mg