Creamy Garlic Chicken Florentine Penne
This Creamy Garlic Chicken Florentine Penne is rich, comforting, and bursting with flavor. Tender chicken, fresh spinach, and a luscious garlic cream sauce make it a weeknight winner!
Servings: 4 servings
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later use. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning with salt and pepper. Cook until the chicken turns golden and is cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant and golden, making sure not to burn it.
- Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-4 minutes. Stir in 1 teaspoon of Italian seasoning.
- Stir in 2 cups of fresh spinach, letting it wilt into the sauce. Then add 1/2 cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy.
- Return the cooked chicken to the skillet and toss in the drained penne pasta. Mix everything thoroughly, adding reserved pasta water a little at a time if the sauce needs loosening. Adjust seasoning with salt and pepper to taste.
- Plate your Creamy Garlic Chicken Florentine Penne immediately, garnishing with extra Parmesan or a sprinkle of fresh herbs if desired.
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring cups and spoons
- Colander
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with added broth or cream.
- Swap spinach with kale or Swiss chard for a seasonal twist.
- Add sun-dried tomatoes or mushrooms for extra flavor and texture variations.