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Katie's Cucina » Recipes » One Pot Meal

Chicken Florentine Pasta

Published: Sep 24, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Top view of a white bowl filled with pasta and a skillet with bow tie pasta.
Top view of bowl of bow tie pasta with spinach and tomatoes.
Three photo split: Top view of a bowl of pasta, split by text, and two process shots.
Three photos: close up of pasta skillet split by text, and two process shots.
Top view of skillet pasta with a bowl of bow tie pasta and chicken with text.
Three photos: top of skillet pasta, bottom of two process shots making pasta.

Chicken Florentine Pasta is sure to be a new family favorite! This pasta florentine is perfect for a fast weeknight dinner, made in just 30 minutes, and made in just one pot. Making dinner cleanup a breeze. Did I mention you’ll have enough leftovers for lunch the next day, too?

Top view of a large OXO black skillet filled with bow tie pasta, chicken, spinach and tomatoes.

When my husband and I were first living together I would make us Bertoli Bag’s for dinner at least once a week. It was an easy no-fail dinner. Our favorite flavor was the chicken florentine pasta bag. The frozen meal got expensive, and let’s face it only gave us enough for dinner for the two of us. Fast forward to a few years later and that’s when I got the idea one day to create my own version of our favorite bagged chicken florentine pasta dinner!

In this post you will learn step-by-step on how to make this chicken florentine pasta recipe.

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • One Pot Pasta Recipes

Ingredients

Ingredients: bow tie pasta, chicken breast, mushrooms, spinach, oil, tomatoes, cream.
  • Olive Oil – I like to use olive oil but grapeseed oil works too.
  • Chicken Breast – Two boneless skinless chicken breast will go along way in this recipe.
  • Salt & Pepper – The only time I use this is for seasoning the chicken breast.
  • Italian Seasoning – I like to coat the chicken breast with Italian Seasoning as well.
  • Garlic – This is a must with any pasta dish. If you don’t have fresh you can always use dehydrated garlic or even a little garlic powder!
  • Shallot – This is not an ingredient I always have on hand. If you don’t have it on hand you can use white onion. The only difference is that the shallot has a milder onion taste.
  • Mushroom – I use either white mushrooms or baby bella mushrooms left sliced or chopped.
  • White wine – White wine lends a layer of flavor and key to making an authentic Florentine sauce.
  • Dry bow tie pasta – I love to use Farfalle pasta (also known as bow tie pasta) or you could use penne.
  • Chicken broth – This will add additional flavor to your pasta. I always use a low-sodium chicken broth whenever I cook with chicken broth, so I can control the amount of sodium in the dish.
  • Heavy cream – This is a must. However, if you don’t have any, half and half mixed with a little cornstarch will work.
  • Plum tomatoes – I personally find that plum tomatoes
  • Spinach – Fresh spinach and chopped works best. I have never used frozen spinach for this recipe. So I cannot speak to how it will cook in the recipe.
  • Parmesan cheese – I like to use grated Parmesan cheese, but Peccorino Romano will also work.

Directions

Three process shots of raw chicken, chicken cooking in a skillet, and mushrooms in skillet.

In a large 5 quart skillet, heat olive oil on high. While olive oil is heating, tenderize the chicken until even in size with a meat mallet. Dry the chicken off completely and season on both side with salt, pepper, and Italian seasoning. Place chicken in skillet, reduce heat to medium. Cook on each side for 3 minutes. Until cooked through and golden in color. Remove the chicken from the pot and set on a plate to rest.

Add the sliced shallots back to the skillet, and cook for 30 seconds. Then add the garlic and mushrooms. Cook for 2 minutes, stirring often. Deglaze the pan with white wine. Using a wooden spatula, scrape the bits stuck to the pan for 30 seconds. Remove the vegetables from the skillet and set to the side.

Female hand pouring chicken stock into a black skillet filled with bow tie pasta.

Add the dry pasta to the same skillet. Toast pasta for 30 seconds, then pour the chicken broth. Mix well, and let cook with lid on for 15 minutes. Mix every few minutes to ensure the pasta doesn’t stick to the bottom of the pan.

Three process photos, cream pouring in pasta, veggies in pasta skillet, cheese pouring on pasta.

While the pasta is cooking, slice/chop the chicken.

Once the pasta is cooked. Turn the burner down to low. Pour in the heavy cream. Mix well and then add the diced plum tomatoes, sliced chicken, mushrooms, and spinach. Mix well, place lid on the skillet for about 2 minutes until spinach is wilted. Sprinkle with grated Parmesan cheese and serve!

Skillet on red and white towel filled with bow tie pasta, chicken, tomatoes, and spinach.

FAQs

What is Florentine sauce made of?

Florentine sauce is made of white wine, heavy cream, and butter.

What is a good side dish for chicken Florentine?

If you are making this chicken florentine pasta dish then I like to add either roasted broccoli, caprese salad, a caesar salad, and garlic bread!

How big of a pot do you need for pasta?

A 6-8 quart stockpot is best when boiling pasta in water. For a one pot pasta meal a 10-12″ covered skillet is best for cooking pasta in.

Top view of a white bowl filled with bow tie pasta, spinach, tomatoes, and chicken.

Tips & Tricks

I’ve been making this spinach florentine pasta recipe for years, and over the years I have found the following tips and tricks that help me execute this dinner flawlessly every time.

  • Chop – Take the time to chop the spinach. It allows the spinach to evenly distribute and won’t clump up.
  • Large skillet – You want a very large skillet for this recipe so your food has enough room to cook.
  • Shallots – If you don’t have shallots on hand you can use a little bit of white onion. The shallots are a milder version of an onion.
  • Mushrooms – You can use just about any variety of mushroom for this recipe. I typically use white or baby bella’s. Don’t like mushrooms? Omit them, but it will change the flavor of the dish, and won’t have as much umami to it. I don’t like mushrooms, so I just keep them large enough so I can easily pick out!
  • White Wine – This is used to deglaze the vegetables. All the alcohol is cooked off. If you don’t like to cook with wine or don’t have any on hand you can substitute it for chicken broth!
  • Pasta – Don’t have farfalle pasta otherwise known as bow tie pasta on hand? No worries, you could also use penne pasta for this dish. You could use a fettuccine; however, you would need to cook it separate and then add to the dish.
  • Saucy – If you like your pasta on the saucier side, you can add additional heavy cream just before serving.
  • Instant Pot – Wondering how to convert this to the Instant Pot? Check out my Instant Pot Chicken Florentine Pasta recipe.
Top view of a skillet filled with pasta and a white bowl filled with the same pasta with forks.

One Pot Pasta Recipes

I love a good one pot pasta recipe. Here are a few of my favorites that I make often.

  • One Pot Sausage & Peppers Pasta Skillet
  • One Pot Creamy Ham and Pea Pasta
  • One Pot Pumpkin Pasta
  • One Pot Chipotle Ranch Chicken Pasta
  • One Pot Kielbasa and Broccoli Pasta

If you make this chicken florentine recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Chicken Florentine Pasta

Chicken Florentine Pasta is sure to be a new family favorite! This pasta florentine is perfect for a fast weeknight dinner, made in just 30 minutes, and made in just one pot. Making dinner cleanup a breeze. Did I mention you'll have enough leftovers for lunch the next day, too?
5 from 1 vote
Print Pin Save Saved! Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8
Calories: 286kcal
Author: Katie

Equipment

  • Stove Top
  • Skillet

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Chicken breast
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon Black Pepper
  • 2 cloves Garlic minced
  • 1 large Shallot thinly sliced
  • ½ cup Mushroom sliced
  • ¼ cup White wine
  • 3 cups Dry bow tie pasta
  • 3 cups Low-sodium chicken broth
  • ½ cup Heavy cream
  • 3 Plum tomatoes diced
  • 12 oz Fresh spinach chopped
  • ¼ cup Grated Parmesan cheese

Instructions

  • In a large 5 quart skillet, heat olive oil on high. While olive oil is heating, tenderize the chicken until even in size with a meat mallet. Dry the chicken off completely and season on both side with salt, pepper, and Italian seasoning. Place chicken in skillet, reduce heat to medium. Cook on each side for 3 minutes. Until cooked through and golden in color.
  • Remove the chicken from the pot and set on a plate to rest.
  • Add the sliced shallots back to the skillet, and cook for 30 seconds. Then add the garlic and mushrooms. Cook for 2 minutes, stirring often. Deglaze the pan with white wine. Using a wooden spatula, scrape the bits stuck to the pan for 30 seconds. Remove the vegetables from the skillet and set to the side.
  • Add the dry pasta to the same skillet. Toast pasta for 30 seconds, then pour the chicken broth. Mix well, and let cook with lid on for 15 minutes. Mix every few minutes to ensure the pasta doesn’t stick to the bottom of the pan.
  • While the pasta is cooking, slice/chop the chicken.
  • Once the pasta is cooked. Turn the burner down to low. Pour in the heavy cream. Mix well and then add the diced plum tomatoes, sliced chicken, mushrooms, and spinach. Mix well, place lid on the skillet for about 2 minutes until spinach is wilted. Sprinkle with grated Parmesan cheese and serve!

Notes

 
  • Chop – Take the time to chop the spinach. It allows the spinach to evenly distribute and won’t clump up.
  • Large skillet – You want a very large skillet for this recipe so your food has enough room to cook.
  • Shallots – If you don’t have shallots on hand you can use a little bit of white onion. The shallots are a milder version of an onion.
  • Mushrooms – You can use just about any variety of mushroom for this recipe. I typically use white or baby bella’s. Don’t like mushrooms? Omit them, but it will change the flavor of the dish, and won’t have as much umami to it. I don’t like mushrooms, so I just keep them large enough so I can easily pick out!
  • White Wine – This is used to deglaze the vegetables. All the alcohol is cooked off. If you don’t like to cook with wine or don’t have any on hand you can substitute it for chicken broth!
  • Pasta – Don’t have farfalle pasta otherwise known as bow tie pasta on hand? No worries, you could also use penne pasta for this dish. You could use a fettuccine; however, you would need to cook it separate and then add to the dish.
  • Saucy – If you like your pasta on the saucier side, you can add additional heavy cream just before serving.
 

Nutrition

Serving: 1cup | Calories: 286kcal | Carbohydrates: 23g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 474mg | Potassium: 710mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4573IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. LINDA

    March 03, 2025 at 2:31 pm

    just a question
    grated cheese…is that fresh or jarred
    thank you

    Reply
    • Katie

      March 06, 2025 at 2:51 pm

      Linda, I like to use fresh but if you have jarred you can use that too. It just might not melt into the pasta as well as it tends to have anti-caking agents on the pregrated cheese.

  2. Zully Hernandez

    September 25, 2020 at 2:57 pm

    One-pot meals are the best for the least amount of clean up. This one looks so good. You’ve got such a good archive of recipes, Katie!

    Reply
    • Katie

      September 30, 2020 at 10:12 am

      Thank you! This is one of our favorites.

  3. Leila

    June 24, 2015 at 7:30 pm

    Good Evening Katie and everyone reading this!!  This dish is AMAZING!!! The entire family enjoyed this immensely!!!  Thank you so much!!!!!!

    Reply
  4. Leila

    June 23, 2015 at 2:49 pm

    I do not like to cook with wine. What could I use as a substitute? How can I make this creamier as we prefer it like that?

    Thank you

    Reply
    • Katie

      June 23, 2015 at 4:07 pm

      Hi Leila, You can sub the wine for low-sodium chicken broth. You can always add more heavy cream and cheese at the end. Hope you enjoy this recipe as much as we do!

  5. Sophia@ItalianCuisineSanDiego

    March 25, 2015 at 5:51 am

    Looks delicious! I will be putting this on my menu this week!

    Reply
    • Katie

      March 31, 2015 at 2:15 pm

      Sophia it’s so good! Hope you enjoy it!

  6. Carol at Wild Goose Tea

    December 10, 2014 at 7:24 pm

    What a champion idea—-your own label. I am with Keri above—what a great gift idea. It’s not that cold here, but it’s rainy and windy. This would be the perfect dish for dinner tonight.

    Reply
  7. keri @ shaken together

    December 10, 2014 at 5:05 am

    Well that label is too cool! What a great gift idea! And that pasta sounds delicious – love that it is getting cold in Florida and I can make big pots of pasta and soup. Pinned!

    Reply
  8. Maureen | Orgasmic Chef

    December 10, 2014 at 4:00 am

    That label is a scream. I can’t wait to try it but not before I make this Chicken Florentine Pasta!

    Reply
  9. Dalila G.

    December 08, 2014 at 7:55 pm

    What a wild idea, my own label! 🙂
    I’ll be famous in my own home. *^_^*
    Besides this recipe having the main ingredient as chicken, love chicken, the one pot deal is very nice.
    Easy-peasy to make and clean-up is a breeze.
    Thanks!
    Pinned!

    Reply
    • Katie

      December 08, 2014 at 10:37 pm

      I know Dalila! I love the idea of being famous in your own home! 🙂 Plus it makes a great gift too!!

  10. April

    December 08, 2014 at 5:37 pm

    looks delicious katie!!!

    Reply
    • Katie

      December 08, 2014 at 10:38 pm

      Thanks April! It’s so good. The leftovers are just as good, too!

  11. Kayle (The Cooking Actress)

    December 08, 2014 at 5:26 pm

    those labels are so cool! and this pasta is SUCH a genius dinner idea-one pot equals less dishes equals a happy Kayle!

    Reply
    • Katie

      December 08, 2014 at 10:38 pm

      I know! I love the labels! Run don’t walk and go make some labels!!!

5 from 1 vote (1 rating without comment)

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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