Pesto Chicken Florentine
A creamy pasta dish featuring tender chicken strips, penne pasta, and fresh spinach in a rich Alfredo-style sauce with a hint of basil pesto.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 cloves garlic, finely chopped
- 1 package Alfredo sauce mix (1.5 oz) Prepare according to package directions—some require milk and butter.
- 2 Tbsp prepared basil pesto
- 8 oz penne pasta
- 2 cups fresh spinach, packed
- 1 Tbsp grated Romano cheese
Optional Ingredients
- Crushed red pepper (for serving)
- Extra pesto (for stronger basil flavor)
- Extra Romano or Parmesan (for cheesier finish)
- A squeeze of lemon (brightens the sauce beautifully)
- Cherry tomatoes (halved, tossed in at the end for a fresh pop)
Instructions
Preparation
- Slice the chicken into thin, even strips so it cooks quickly and stays tender.
- Chop the garlic and measure out pesto and spinach so everything is ready to go.
Cooking the Pasta
- Bring a pot of salted water to a boil.
- Cook penne according to package directions until al dente.
- Drain well. If adding pasta immediately into the sauce, you can skip rinsing so the sauce clings better.
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken strips and cook, turning occasionally, until browned and cooked through—about 5 minutes.
- Transfer chicken to a plate (keep it nearby).
Building the Sauce
- In the same skillet, add garlic and cook about 1 minute, just until fragrant.
- Prepare the Alfredo sauce mix according to package directions, stirring as it thickens.
- Stir in the basil pesto until the sauce turns lightly green and fragrant.
Finishing
- Add spinach to the sauce and toss gently until it begins to wilt.
- Return chicken to the skillet, then add the cooked penne.
- Toss everything together until the spinach is fully wilted and the pasta is evenly coated.
- Sprinkle with Romano cheese and finish with crushed red pepper if desired.
Notes
Don’t overcook the chicken strips. Alfredo sauce mix thickens as it sits; loosen with a splash of milk if necessary. Adjust pesto quantity based on flavor preference.