This chicken Florentine pasta is cozy, comforting, and packed with flavor. Golden pan‑seared chicken, a rich white‑wine cream sauce, wilted spinach, and plenty of Parmesan. The secret ingredient to this is the cream cheese. It completely levels up this dish. This is the kind of weeknight dinner that feels restaurant‑level without the fuss. Serve it over your favorite pasta with a crisp glass of white wine. Save this one for your next comfort‑food night.
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Ingredients
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Chicken
– 4 Thin‑cut chicken breasts
– 1 tsp Salt
– 1 tsp Black pepper
– 1 tsp Garlic powder
– 1 tsp Italian seasoning
Flour Dredge
– 2 cups All‑purpose flour
– 1 tsp Salt
– 1 tsp Black pepper
– 1 tsp Onion powder
– 1 tsp Garlic powder
– 1 tsp Italian seasoning
Sauce
– 2 tbspOlive oil
– 2 tbspButter
– 2 tbspMinced garlic
– ½ cup White wine
– ½ cup Chicken broth
– 1 tbsp Italian seasoning
– 1 ½ cup Heavy cream
– 2 oz Cream cheese (room temperature)
– 3 cups Baby spinach
– Grated Parmesan, to taste
Pasta
– Pasta of choice, I used Fettuccine
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Instructions
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Prepare the Chicken
1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
2. In a separate bowl, season flour with salt, pepper, onion powder, garlic powder, and Italian seasoning.
3. Heat olive oil and butter in a pan over medium heat.
4. Dredge chicken in the flour mixture and cook until golden on both sides.
5. Work in batches and set cooked chicken aside.
Make the Sauce
1. In the same pan, melt butter and add minced garlic. Cook until fragrant.
2. Deglaze with white wine, scraping up the browned bits.
3. Add chicken broth and Italian seasoning.
4. Stir in heavy cream.
5. Add room‑temperature cream cheese and mix until smooth.
6. Add baby spinach and let it wilt.
Cook the Pasta
1. Boil pasta according to package instructions.
2. Drain and set aside.
Bring It All Together
1. Add chicken back into the sauce.
2. Top with grated Parmesan.
3. Serve the pasta with the creamy sauce and chicken.
4. Pair with white wine and a fresh salad.
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