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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.