Chicken Florentine

Easy chicken florentine is creamy, packed with flavor, and ready in just 30 minutes!

Ingredients

• 16 ounces dry penne pasta (1 box)
• 2 tablespoons unsalted butter (¼ stick)
• 3 cloves garlic minced
• 6 ounces baby spinach
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• ½ teaspoon dried oregano
• ½ cup white wine
• 2½ cups heavy cream
• 2 cups freshly shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 4 ounces reduced-fat cream cheese
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ⅓ cup Panko breadcrumbs

Recommended Equipment

• Dutch Oven

Instructions

1. Cook the pasta according to the package directions. Drain and set aside.16 ounces dry penne pasta
2. Add the butter to a Dutch oven set over medium heat and allow it to melt.2 tablespoons unsalted butter
3. Add the garlic; cook and stir for 30 seconds. Add the spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside.3 cloves garlic,6 ounces baby spinach
4. In the same pot, add the 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.1 tablespoon olive oil,1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper,½ teaspoon dried oregano
5. In the same Dutch oven, add the white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor!½ cup white wine
6. 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.2½ cups heavy cream,2 cups freshly shredded mozzarella cheese,½ cup freshly grated Parmesan cheese,4 ounces reduced-fat cream cheese,1 teaspoon kosher salt,½ teaspoon ground black pepper,¼ teaspoon cayenne pepper
7. Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the breadcrumbs. Serve immediately. Enjoy!