Chicken Florentine Pesto Pasta

Chicken Florentine Pesto Pasta: A Dish That Feels Like a Warm Hug

Try my Chicken Florentine Pesto Pasta for a creamy, herb-packed dish that's ready in 40 minutes. Perfect for weeknights or impressing guests. Get the recipe now!

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There’s something magical about a bowl of pasta that manages to be both comforting and sophisticated at the same time. This Chicken Florentine Pesto Pasta is exactly that—a creamy, herb-kissed masterpiece that wraps you in layers of flavor with every bite. Picture tender chicken strips, vibrant spinach, and a luscious pesto-infused sauce clinging to perfectly cooked pasta. Whether you’re whipping it up for a cozy weeknight dinner or serving it to impress guests, this dish delivers restaurant-worthy taste without the fuss. And the best part? It’s endlessly adaptable to whatever you’ve got in your fridge or pantry.

Why This Recipe Works

  • Flavor That Pops: Earthy spinach, punchy pesto, and a velvety cream sauce come together in perfect harmony. The Maillard reaction from searing the chicken adds depth, while lemon juice brightens the richness.
  • Quick & Easy: From stove to table in just 40 minutes, with simple techniques like dry-brining (for juicier chicken) and reserving pasta water (for sauce emulsification).
  • Make It Your Own: Swap out proteins, pasta shapes, or greens to suit your mood or dietary needs.

The Story Behind the Sauce

The term “Florentine” traces back to Florence, Italy, where spinach was a Renaissance-era staple. This dish takes that classic pairing of chicken and spinach and gives it a modern twist with the addition of pesto—a vibrant, herbaceous sauce hailing from Genoa. It’s a delicious mash-up of Italian culinary traditions.

Essential Ingredients & Tools

For the Chicken

  • 1 lb (450g) boneless, skinless chicken breasts, sliced into ½-inch strips
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter (or coconut oil for dairy-free)
  • 1 tsp salt
  • ½ tsp black pepper

For the Sauce

  • 1 cup (240ml) basil pesto (homemade or a good-quality store-bought jar)
  • ½ cup (120ml) heavy cream (or coconut cream for dairy-free)
  • ½ cup (120ml) low-sodium chicken broth (or vegetable broth)
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • Pinch of red pepper flakes (if you like a little heat)

For the Pasta & Greens

  • 12 oz (340g) fettuccine or penne (or gluten-free pasta like brown rice or chickpea)
  • 5 oz (140g) fresh baby spinach (or thawed frozen spinach, squeezed dry)
  • ½ cup (50g) grated Parmesan (or nutritional yeast for vegan)
  • Reserved pasta water (about 1 cup)

Tools You’ll Need

  • Large pot for boiling pasta
  • 12-inch skillet (or any deep pan)
  • Tongs, whisk, and a colander
  • Measuring cups and spoons

How to Make Chicken Florentine Pesto Pasta

1. Sear the Chicken to Golden Perfection

Pat the 1 lb (450g) chicken strips dry with paper towels—moisture prevents browning. Season with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high until the butter stops foaming (a sign it’s hot enough). Add chicken in a single layer (crowding steams it). Cook 2–3 minutes per side until golden. Transfer to a plate; residual heat will finish cooking it.

2. Cook the Pasta Just Right

Boil 12 oz (340g) pasta in salted water (like the sea) until al dente (1 minute less than package time). Reserve 1 cup starchy pasta water—it thickens the sauce. Drain but don’t rinse; starch helps sauce cling.

3. Build the Sauce with Love

In the same skillet (for flavor!), sauté 3 minced garlic cloves for 30 seconds until fragrant. Deglaze with ½ cup (120ml) chicken broth, scraping up browned bits. Reduce heat to medium-low, whisk in ½ cup (120ml) heavy cream, then 1 cup (240ml) pesto and 1 tbsp lemon juice. Add a pinch of red pepper flakes now if using.

4. Bring It All Together

Add drained pasta and 5 oz (140g) spinach to the skillet. Toss with tongs, adding ½ cup pasta water to loosen. Spinach wilts in seconds—don’t overcook. Fold in chicken and ½ cup (50g) Parmesan. Adjust consistency with more pasta water if needed.

5. Serve with a Flourish

Plate immediately, garnishing with extra Parmesan and toasted pine nuts. For flair, twist portions into nests with tongs. Serve with lemon wedges.

Pro Technique

The Dry-Brine Trick

For juicier chicken, season it 30 minutes ahead. Salt draws out moisture, then reabsorbs it, seasoning deeply and improving texture.

Pesto Preservation

Heat dulls pesto’s vibrancy. Stir it in off-heat or at the end. For leftovers, warm the dish first, then add pesto.

Chef’s Wisdom

Don’t Crowd the Pan

Overcrowding = steamed, gray chicken. Cook in batches if needed, keeping cooked pieces warm in a 200°F (93°C) oven.

Saving a Broken Sauce

If the sauce separates, whisk in 1 tbsp cold butter off-heat. Too thick? Use pasta water, not plain water.

Storage & Freshness Guide

Refrigeration

Store in an airtight container for up to 3 days. Reheat with 1–2 tbsp broth or cream to restore moisture. Microwave in 30-second intervals, stirring between.

Freezing (Not Ideal)

Cream sauces separate when frozen. For meal prep, freeze cooked chicken and pesto separately, then assemble fresh.

Food Safety

Discard if left at room temperature for >2 hours. Reheat chicken to 165°F (74°C).

Nutrition Profile

  • Calories: 780
  • Protein: 42g
  • Carbohydrates: 72g
  • Fat: 38g
  • Fiber: 5g

Ingredient Variations and Their Impact

Gluten-Free Option

Use brown rice or chickpea pasta. Cook 1 minute less than package directions—GF pasta turns mushy faster.

Seafood Variation

Replace chicken with peeled shrimp (cook 2–3 minutes total). Add a pinch of saffron for luxury.

Dairy-Free Creaminess

Swap heavy cream for coconut cream or blend ¼ cup raw cashews with broth.

Greens Swap

Try kale (massaged with oil) or arugula. Char greens briefly for smoky depth.

Turkey Twist

Use brined turkey cutlets. Add 1 tsp fennel seeds to mimic sausage flavor.

Perfect Pairings

Complementary Dishes

  • Garlic Bread: The crisp crust soaks up creamy sauce, while roasted garlic echoes the dish’s savory notes.
  • Arugula Salad: Peppery greens with lemon vinaigrette cut through richness.

Drinks

Something Sweet

FAQs

  • Q: Can I use frozen spinach?
    A: Yes! Thaw and squeeze dry to avoid watery sauce.
  • Q: Why did my sauce separate?
    A: High heat breaks pesto’s emulsion. Stir gently off-heat.
  • Q: Vegetarian version?
    A: Replace chicken with mushrooms or white beans.
Chicken Florentine Pesto Pasta: A Dish That Feels Like a Warm Hug

Chicken Florentine Pesto Pasta: A Dish That Feels Like a Warm Hug

Cost Level $$
Category Pasta
Difficulty Medium
Cuisine Italian, mediterranean
Servings 4
Total Time 40 minutes

Try my Chicken Florentine Pesto Pasta for a creamy, herb-packed dish that's ready in 40 minutes. Perfect for weeknights or impressing guests. Get the recipe now!

Ingredients

For the Chicken

For the Sauce

For the Pasta & Greens

Instructions

  1. Pat chicken dry, season with 1 tsp salt and ½ tsp black pepper, and sear in 1 tbsp olive oil and 1 tbsp butter for 2–3 minutes per side. Transfer to plate.
  2. Cook 12 oz (340g) pasta in salted water until al dente. Reserve 1 cup pasta water; drain.
  3. In same skillet, sauté 3 minced garlic cloves, deglaze with ½ cup (120ml) broth. Whisk in ½ cup (120ml) cream, 1 cup (240ml) pesto, and 1 tbsp lemon juice.
  4. Add drained pasta and 5 oz (140g) spinach to skillet. Toss with ½ cup pasta water. Fold in chicken and ½ cup (50g) Parmesan.
  5. Serve garnished with extra Parmesan and pine nuts.

Chef’s Notes

  • Dry-brine chicken for 30 minutes for juicier results.
  • Stir pesto in off-heat to preserve freshness.
  • Reheat leftovers with broth or cream to restore texture.

Tags

contains-glutencontains-dairycontains-lactosecontains-meatcontains-poultrycomfort-foodcreamyeasyheartyrestaurant-styleserved-hot

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