Go Back
+ servings

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?
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 286kcal
Author Katie


  • Stove Top
  • Skillet


  • 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


  • 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!


  • 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.


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