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Chicken Florentine Pasta Recipe

Lil' Luna
This delicious Pesto Chicken Florentine is made with penne pasta, chicken, spinach, tomatoes, and cheese, covered with a creamy homemade pesto Alfredo sauce!
5 from 3 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 622 kcal


  • 2 TB olive oil
  • 2 tsp garlic
  • 4 boneless skinless chicken breast halved and cut into strips
  • 2 c fresh spinach leaves
  • 16 oz pkg dry penne pasta
  • 1 TB grated Romano cheese

Homemade Pesto Alfredo Sauce

  • 1 c chicken broth
  • 1 c half and half
  • 1/2 c whipping cream
  • 1 c parmesan cheese
  • 1/2 tsp garlic
  • 2 TB pesto
  • salt and pepper to taste


  • In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, add your spinach and sauté together for 3-4 minutes.
  • Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
  • Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
  • Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.


Calories: 622kcalCarbohydrates: 60gProtein: 34gFat: 26gSaturated Fat: 11gCholesterol: 102mgSodium: 591mgPotassium: 617mgFiber: 2gSugar: 2gVitamin A: 1625IUVitamin C: 7.1mgCalcium: 303mgIron: 1.7mg
Keyword Chicken Florentine
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