Name: Chicken Florentine Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 (16-ounce) package DeLallo Penne Ziti Pasta; 2 tablespoons butter; 3 cloves garlic, minced; 6 ounces fresh baby spinach; 1 tablespoon DeLallo Extra Virgin Olive Oil; 1 pound boneless skinless chicken breast; Kosher salt; Freshly ground black pepper; 1/2 tsp. oregano; 1/2 cup white wine; 2 1/2 cups heavy cream; 2 cups shredded mozzarella; ½ cup DeLallo Grated Parmesan; 4 ounces reduced-fat cream cheese; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/3 cup Italian-style panko breadcrumbs

Chicken Florentine Pasta Recipe

Creamy Chicken Florentine Pasta recipe is an easy and tasty weeknight recipe that the whole family will love. On the table in half an hour, this Italian inspired dish comes together easily and is packed full of flavor. Make this easy pasta recipe for a fun and festive pasta party this fall! To view the full post for the Chicken Florentine Pasta Recipe, click here! Chicken Florentine Pasta Recipe

Ingredients

1 (16-ounce) package DeLallo Penne Ziti Pasta

2 tablespoons butter

3 cloves garlic, minced

6 ounces fresh baby spinach

1 tablespoon DeLallo Extra Virgin Olive Oil

1 pound boneless skinless chicken breast

Kosher salt

Freshly ground black pepper

1/2 tsp. oregano

1/2 cup white wine

2 1/2 cups heavy cream

2 cups shredded mozzarella

½ cup DeLallo Grated Parmesan

4 ounces reduced-fat cream cheese

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/3 cup Italian-style panko breadcrumbs

Directions

Cook pasta according to package directions. Drain and set aside.

In a 6-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic. Cook and stir for 30 seconds. Stir in the spinach and cook until just wilted, 1-2 minutes. Remove from pot and set aside.

In same pot, add olive oil over medium/high heat. Season each side of each chicken breast with salt, pepper, and oregano. Cook on each side for approximately 8 minutes or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips.

In the same dutch oven, add the white wine to deglaze the pan. After wine is simmering, scrape all the chicken bits to the center, they hold a ton of flavor! Add in the heavy cream and bring to a simmer. Slowly stir in the mozzarella, parmesan, and cream cheese. Stir in the salt, pepper, and cayenne pepper. Heat through until all the cheese is melted and smooth.

Add pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the bread crumbs. Serve immediately. Enjoy!