Creamy One-Pot Chicken Florentine Pasta

If you want a fast, flavorful weeknight dinner with minimal cleanup, try this One-Pot Chicken Florentine Pasta. Tender, seasoned chicken and penne simmer with sun-dried tomatoes and spinach in a creamy, lightly tangy sauce. The whole meal cooks in a single pan, making it easy to prepare and even easier to clean up. This recipe balances Italian-inspired flavors—garlic, shallots, Parmigiano-Reggiano, lemon, and a touch of crushed red pepper—for a satisfying family meal that comes together in about 35 minutes.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 1/2 teaspoons Italian seasoning, divided
• 2 tablespoons extra virgin olive oil
• 1/4 cup shallot, halved and thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (optional, adjust for heat)
• 1 cup loosely chopped sun-dried tomatoes (oil-packed, drained)
• 1/2 cup dry white wine (or substitute, see notes)
• 1 pound penne rigate
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
• 4 cups packed baby spinach (add in batches)
• 3/4 cup grated Parmigiano-Reggiano, plus more for serving
• Chopped fresh parsley, optional for garnish

Step-by-step

Step one: Prep the chicken

Place the chicken breasts on a cutting board and cover with parchment or plastic wrap. Pound the chicken with a meat mallet or the bottom of a heavy skillet to an even 1/2-inch thickness. Pat dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon Italian seasoning.

Step two: Cook the chicken

Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Once the oil is hot, add the chicken and cook 3–4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside. Slice or chop before returning to the pan later, if desired.

Step three: Sauté the aromatics

Lower the heat to medium-low. Add the sliced shallot, minced garlic, and crushed red pepper flakes. Sauté carefully for about 2 minutes, until the shallot softens and the garlic is fragrant—avoid browning the garlic to prevent bitterness.

Step four: Add sun-dried tomatoes and wine

Stir in the sun-dried tomatoes and pour in the white wine. Cook, scraping the bottom of the pan to release any browned bits, until the wine is reduced by about half and most of the alcohol aroma has cooked off.

Step five: Cook the pasta

Add the penne, chicken broth, milk, remaining Italian seasoning, and a pinch of salt. Bring to a gentle simmer and cook, stirring fairly often, until the pasta is al dente and the liquid has reduced to a creamy sauce, about 12–15 minutes. If the pasta needs a bit more time, add an extra 1/4 cup of liquid and continue cooking until done.

Step six: Stir in the remaining ingredients

Reduce heat to low. Stir in the lemon juice and add the spinach in two-cup batches, stirring each addition until wilted. Return the cooked chicken to the pan (sliced or whole), add the Parmigiano-Reggiano, and stir until the cheese melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.

Step seven: Divide, garnish, and serve

Divide the pasta between four bowls. Finish with extra Parmigiano-Reggiano and a sprinkle of chopped fresh parsley, if using. Serve immediately for the best texture and flavor.

Recipe FAQs

Tips, Variations & Storage

• Make it vegetarian: replace chicken with sliced mushrooms or tofu and use vegetable broth.
• Swap the cheese: if Parmigiano-Reggiano isn’t available, use Pecorino Romano or a hard aged cheese, adjusting salt to taste.
• Make ahead: you can prepare the components and refrigerate them separately; reheat gently on the stove with a splash of broth or milk to loosen the sauce.
• Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat over low heat with a little milk or broth to revive the sauce.
• Spice level: omit crushed red pepper or increase it to taste.

Nutrition (per serving)

Calories: 910 kcal; Carbohydrates: 115 g; Protein: 59 g; Fat: 23 g; Saturated Fat: 8 g; Sodium: 1476 mg. Nutrition information is an estimate and should be used as a general guide.

Additional Info

Prep: 10 mins · Cook: 25 mins · Total: 35 mins · Servings: 4

Author: Alex Snodgrass

Photography by Eat Love Eats.