This Pioneer Woman Chicken Florentine Pasta is a creamy and comforting recipe, which uses boneless chicken breasts and baby spinach. It’s a no-fuss take on the classic, ready in about 30 minutes.
Pioneer Woman Chicken Florentine Pasta Ingredients
- 1 lb. Penne
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tbsp. Butter
- 2 Tbsp. Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cup Dry White Wine
- 3/4 cup Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler
How To Make Pioneer Woman Chicken Florentine Pasta
- Cook the pasta: Boil penne according to package directions in lightly salted water. Drain and set aside.
- Prepare the chicken: Cut chicken breasts into chunks and season with salt and pepper.
- Cook the chicken: Heat butter and olive oil over high heat in a large skillet. Add chicken in a single layer and sear without stirring for 1–2 minutes to brown. Turn and cook until browned and fully cooked. Remove from skillet.
- Make the sauce base: Reduce heat to medium. Add garlic and stir for about 30 seconds. Pour in wine and broth, stirring to deglaze. Let the liquid bubble and reduce by half.
- Combine everything: Turn off the heat. Add spinach, tomatoes, cooked chicken, and pasta to the skillet. Toss well so spinach wilts and ingredients combine evenly.
- Add Parmesan: Mix in Parmesan shavings and toss again. Serve with extra cheese on top.
Recipe Tips
- Can I use chicken thighs instead? Yes, boneless skinless thighs work great and add extra flavor.
- How to make it without wine: Simply double the broth and skip the wine for an alcohol-free version.
- What if the sauce reduces too much? Add a splash of broth to loosen it up.
- How to make it spicier: Add red pepper flakes to the garlic for a bit of heat.
- Can I use frozen spinach? Yes, but thaw and drain it well before adding.
What To Serve With Chicken Florentine Pasta
This rich pasta pairs well with simple sides:
- Garlic bread or crusty rolls
- A fresh green salad with vinaigrette
- Roasted asparagus or green beans
- A glass of chilled white wine
How To Store Chicken Florentine Pasta
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: While best fresh, you can freeze it for up to 2 months. Thaw overnight and reheat gently with a splash of broth.
Chicken Florentine Pasta Nutrition Facts
- Calories: 480
- Protein: 36g
- Carbohydrates: 42g
- Fat: 18g
- Saturated Fat: 6g
- Fiber: 3g
- Sugar: 4g
- Sodium: 520mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I substitute Greek yogurt for cream or cheese? Not in this recipe—it uses Parmesan for flavor and doesn’t include cream.
Why is my pasta dry? The sauce may have reduced too much. Add more broth before combining everything.
Can I use a different type of pasta? Yes, rotini, rigatoni, or farfalle work well.
How to make it vegetarian? Skip the chicken and use extra spinach or mushrooms instead.
Can I make this ahead of time? Yes, but add a bit of broth when reheating to keep it moist.
Pioneer Woman Chicken Florentine Pasta
Description
A creamy and easy pasta dish made with chicken, spinach, tomatoes, and Parmesan. Ready in just 30 minutes!
Ingredients
Instructions
- Cook pasta in lightly salted water according to package directions. Drain and set aside.
- Cut chicken into chunks and season with salt and pepper.
- Heat butter and olive oil in a large skillet over high heat. Add chicken in a single layer and sear without stirring for 1–2 minutes. Turn and cook until browned and done. Remove chicken from pan.
- Reduce heat to medium. Add garlic and stir for about 30 seconds. Pour in wine and broth, scraping the pan to deglaze. Let it simmer until reduced by half.
- Turn off heat. Add spinach, tomatoes, cooked chicken, and pasta. Toss everything until spinach wilts.
- Stir in Parmesan shavings. Toss again and serve with extra cheese.
