Chicken Florentine Pasta
A delightful and creamy chicken pasta dish with spinach and sun-dried tomatoes that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon butter For sautéing
- 1 pound chicken breasts, diced Use boneless, skinless chicken for quick cooking
- 1 teaspoon salt To season chicken
- 1 teaspoon pepper To season chicken
- 1 medium sweet onion, diced Adds sweetness and flavor
- 4 ounces sun-dried tomatoes Adds a burst of flavor
- 8 ounces penne pasta Can substitute with other pasta types
- 2 cups chicken broth For cooking pasta
- 3/4 cup half and half For creaminess; can adjust to preference
- 3/4 cup grated Parmesan cheese Adds rich flavor
- 6 ounces fresh baby spinach, rinsed and dried For added nutrition
Instructions
Preparation
- Heat a 12-inch skillet over medium heat and add the butter, allowing it to melt completely.
- Add the diced chicken breasts, seasoning with salt and pepper. Cook until browned and cooked through, about 5 minutes.
- Introduce the diced sweet onion to the pan and cook for another 2 minutes until slightly translucent.
- Add the penne pasta and sun-dried tomatoes, then pour in chicken broth and half and half. Stir well.
- Bring the mixture to a boil, cover, reduce heat to a simmer, and cook for about 12 minutes or until pasta is tender.
- Remove the lid and stir in the grated Parmesan cheese. Fold in the fresh baby spinach until wilted.
- Remove from heat, cover again, and let sit for 5 minutes before serving.
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Notes
Consider garnishing with extra Parmesan or fresh basil. This dish is great for leftovers, simply reheat and enjoy!