Pioneer Woman Chicken Florentine Pasta

Pioneer Woman chicken florentine pasta is a saucy one-skillet dinner with browned chicken, baby spinach and grape tomatoes that comes together in 30 minutes. This easy weeknight pasta dinner fits family dinner, potluck night and Sunday supper, since one big pot feeds a crowd.

Reduce the wine and broth by at least half before anything else goes in, because that rich liquid is what coats the pasta. Let it boil away completely and the pasta turns dry, so keep extra broth nearby.

Nothing in this dish is cooked twice, because the spinach and raw tomatoes wilt and warm right in the skillet as you toss them with the hot pasta. Shaving the Parmesan with a vegetable peeler also lets thin ribbons melt into the sauce instead of clumping.

Pioneer Woman Chicken Florentine Pasta

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

Browned chicken chunks, a wine and broth sauce and wilted spinach cling to penne in a glossy, garlicky coating. Fresh tomatoes soften just enough from the heat of the pasta while Parmesan melts into every bite.

Ingredients

• 1 lb. Penne
  

• 4 whole Boneless, Skinless Chicken Breasts
  

• Salt And Pepper, to taste
  

• 2 tbsp. Butter
  

• 2 tbsp. Olive Oil
  

• 4 cloves Garlic, Minced
  

• 3/4 c. Dry White Wine
  

• 3/4 c. Low-sodium Broth, More If Needed
  

• 1 bag Baby Spinach
  

• 2 c. Grape Tomatoes, Halved Lengthwise
  

• 4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler
  

Directions

• Cook the pasta: Cook 1 lb. penne in lightly salted water according to the package directions. Then drain it and set it aside while you work on the chicken.
• Season the chicken: Cut 4 boneless, skinless chicken breasts into chunks, large or small depending on your family. Sprinkle them with salt and pepper to taste.
• Brown the chicken: Heat 2 tbsp. butter and 2 tbsp. olive oil over high heat in a large skillet, then add the chicken in a single layer. Leave it alone for a minute or two so it browns, then turn it and cook until done.
• Remove the chicken: Lift the cooked chicken out of the skillet onto a plate and set it aside. Keep any juices on the plate, since they go back into the pan later.
• Sear the garlic: Turn the heat down to medium and add 4 cloves minced garlic. Stir quickly for about 30 seconds so it doesn't burn.
• Reduce the sauce: Pour in 3/4 c. dry white wine and 3/4 c. low-sodium broth, stirring to scrape up the browned bits. Let it bubble until it reduces by at least half, so most of the surface is bubbling, and splash in more broth if it gets too low.
• Toss everything together: Turn off the heat and add 1 bag baby spinach, 2 c. halved grape tomatoes, the chicken and the cooked pasta. Toss until the spinach wilts into the hot pasta.
• Add the Parmesan: Add plenty of the 4 oz. Parmesan shavings and toss until they melt into the mix. Serve right away with extra Parmesan shavings on top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO swivel vegetable peeler, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chicken florentine pasta without wine?

Yes, just use double the broth and leave the wine out completely. The sauce will taste a little milder, so a squeeze of lemon at the end brightens it up.

How do I store leftover chicken florentine pasta?

Keep it in an airtight container in the fridge for up to 3 days. The spinach softens as it sits, so the texture is best the day you make it.

Can I make this pasta ahead of time?

You can cook the pasta and brown the chicken ahead, then keep them in the fridge. Finish the sauce and toss everything together right before serving so the spinach stays fresh.

What can I use if I don't have a large skillet?

A wide Dutch oven or a large sauté pan works well, as long as everything fits for tossing. A pot that's too small makes the pasta hard to toss and the spinach wilts unevenly.

What's the most common mistake with this dish?

Stirring the chicken too soon is the big one, since it steams instead of browning. Let it sit undisturbed for a minute or two so it gets a golden crust on the first side.