If you are craving a dish that feels like a warm hug in every bite, the Parmesan Chicken Florentine and Broccoli Pasta Recipe is here to delight your senses. This creamy, comforting pasta combines tender chicken, fresh broccoli, and vibrant baby spinach all enveloped in a luscious Parmesan cheese sauce. It’s a one-pan wonder that brings together rich flavors and a symphony of textures, making it perfect for a satisfying weeknight dinner or an impressive meal to share with loved ones. Every forkful is a celebration of simple ingredients elevated to pure deliciousness, and once you try this recipe, it will quickly become one of your favorites too.
Ingredients You’ll Need
Gathering the ingredients for this Parmesan Chicken Florentine and Broccoli Pasta Recipe is a breeze because each element is thoughtfully chosen to create a perfect balance of flavor, creaminess, and vibrant color. These essentials come together to ensure an inviting texture and taste you’ll want to savor again and again.
- 8 ounces penne or fettuccine pasta: Choose your favorite shape of pasta; both hold sauce beautifully and provide a delightful bite.
- 2 tablespoons olive oil: This adds a silky richness and helps beautifully brown the chicken.
- 1 pound boneless skinless chicken breasts, cut into strips: Tender, juicy pieces that soak up all the garlic and seasoning flavors.
- 1 teaspoon garlic powder: Brings out a subtle, savory depth in the chicken without overpowering.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds a gentle warmth and spice kick.
- 2 cups broccoli florets: Bright green and crisp, broccoli brings a fresh crunch and a pop of color.
- 3 cloves garlic, minced: Garlic infuses the sauce with an irresistible aroma and flavor punch.
- 2 cups baby spinach: Wilts down to tender, nutrient-rich goodness that balances the creaminess.
- 1 cup heavy cream: The decadent base that makes this pasta irresistibly creamy and luscious.
- 3/4 cup grated Parmesan cheese: Sharp, nutty, and the star of the sauce’s flavor profile.
- 1/2 teaspoon Italian seasoning: A fragrant blend of herbs that ties all the components together smoothly.
- 1/4 teaspoon red pepper flakes (optional): A little heat that makes each bite exciting, but you can leave it out if you prefer mild flavors.
- Extra Parmesan and fresh parsley for garnish: Adds a beautiful finishing touch and bursts of fresh flavor.
How to Make Parmesan Chicken Florentine and Broccoli Pasta Recipe
Step 1: Cook the Pasta and Broccoli
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s perfectly al dente, meaning it still has a little bite to it. In the final two minutes of cooking, toss the broccoli florets into the boiling water with the pasta. This method gently cooks the broccoli to a tender-crisp texture and helps retain its vibrant green color. Drain the pasta and broccoli together, and set them aside while you prepare the flavorful sauce and chicken.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. While it warms up, season the chicken strips with garlic powder, salt, and pepper for that essential savory foundation. Add the chicken to the skillet in a single layer so it browns beautifully. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden all over and cooked through. Then remove the chicken from the skillet and set it aside to rest—this step ensures the chicken stays juicy.
Step 3: Make the Creamy Florentine Sauce
Reduce the skillet heat to medium and add the minced garlic, sautéing it just until fragrant — this should only take about 30 seconds to avoid burning. Next, toss in the baby spinach and cook until it wilts down into a silky bed of green goodness. Pour in the heavy cream, then add the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir gently and let the sauce simmer for 3 to 4 minutes until it thickens just enough to coat your pasta and chicken gloriously.
Step 4: Combine and Toss Everything Together
Return the cooked pasta and broccoli to the skillet with the sauce, then add the seared chicken strips back in. Toss everything together carefully but thoroughly, making sure each strand of pasta and florets are evenly coated with the creamy Parmesan sauce. Heat through for another minute or so – this helps all the flavors meld perfectly before serving.
How to Serve Parmesan Chicken Florentine and Broccoli Pasta Recipe
Garnishes
Nothing elevates this dish more than a generous sprinkle of extra grated Parmesan and a handful of freshly chopped parsley. The Parmesan adds a sharp, salty punch and a satisfying texture, while the parsley brightens every bite with its fresh, herbaceous notes. If you like a bit of crunch, a few toasted pine nuts or slivered almonds are wonderful toppings as well.
Side Dishes
This Parmesan Chicken Florentine and Broccoli Pasta Recipe pairs beautifully with garlic bread or a crisp, tangy side salad. Garlic bread offers that irresistible buttery crunch that complements the creamy pasta, while a fresh green salad, dressed with lemon vinaigrette, cuts through the richness and adds a crisp contrast. Either way, you’ll round out your meal perfectly!
Creative Ways to Present
For an inviting presentation, serve the pasta in shallow bowls and garnish with a swirl of olive oil and a wedge of lemon on the side for an optional citrus zing. You can also bake the assembled pasta briefly with extra cheese on top for a golden crust that adds another delightful texture layer. For a cozy dinner party touch, individual ramekins work beautifully for plating this dish with charm and elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Chicken Florentine and Broccoli Pasta Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before sealing to preserve freshness and flavors.
Freezing
If you want to make this dish ahead for a busy night, freeze the pasta in portioned freezer-safe containers. It can stay fresh for up to 2 months. Just be aware that broccoli may lose some texture upon freezing, but the flavors remain delicious.
Reheating
When reheating, gently warm the pasta on the stove over low heat or in the microwave, adding a splash of cream or milk if the sauce has thickened too much. Stir frequently to ensure even warming without drying it out. This keeps the sauce creamy and the chicken tender.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne or fettuccine are recommended for their ability to catch the sauce well, feel free to swap in farfalle, rigatoni, or even gluten-free pasta to suit your preference or dietary needs.
Is there a lighter alternative to heavy cream for this dish?
Yes, you can use half-and-half or whole milk to lighten the sauce, but keep in mind that the texture will be slightly less rich and creamy. Adding a little cornstarch slurry can help thicken the sauce if needed.
Can I prepare the chicken in advance?
You sure can! Cooking and slicing the chicken a day ahead saves time on a busy evening and allows the flavors to develop even more when combined with the sauce later.
What can I substitute for broccoli in this recipe?
If broccoli isn’t available or you want to switch it up, asparagus tips, green beans, or mushrooms are excellent alternatives that complement the creamy Parmesan sauce just as well.
Is this recipe suitable for meal prepping?
Definitely! This Parmesan Chicken Florentine and Broccoli Pasta Recipe holds up nicely, making it an ideal make-ahead meal. Just be sure to store components properly and reheat gently for best results.
Final Thoughts
This Parmesan Chicken Florentine and Broccoli Pasta Recipe is an absolute crowd-pleaser that blends simplicity with indulgence effortlessly. It’s the kind of meal you can make on a regular day yet feel like you’re treating yourself to something truly special. Warm, creamy, and full of fresh flavors, it’s sure to become a staple in your kitchen rotation. Trust me, once you try it, you’ll be looking forward to making it again and again!
Print
Parmesan Chicken Florentine and Broccoli Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Parmesan Chicken Florentine and Broccoli Pasta combines tender strips of seasoned chicken with al dente pasta, fresh broccoli, and vibrant baby spinach in a creamy Parmesan sauce. This Italian-American main dish is rich, comforting, and perfect for a satisfying weeknight dinner, garnished with extra Parmesan and fresh parsley for a flavorful finish.
Ingredients
Pasta & Vegetables
- 8 ounces penne or fettuccine pasta
- 2 cups broccoli florets
- 2 cups baby spinach
Chicken & Seasoning
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Extra Parmesan cheese
- Fresh parsley
Instructions
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain both and set aside.
- Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with garlic powder, salt, and black pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic and spinach: Reduce the skillet heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the baby spinach and cook, stirring, until wilted.
- Make the creamy sauce: Pour in the heavy cream, then add grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir continuously and simmer the mixture for 3 to 4 minutes until the sauce thickens slightly.
- Combine all ingredients: Return the cooked chicken to the skillet. Add the drained pasta and broccoli into the creamy sauce. Toss everything together gently until well coated and evenly heated through.
- Serve and garnish: Plate the pasta and sprinkle generously with extra Parmesan and fresh parsley before serving warm.
Notes
- For a lighter version of this dish, substitute half-and-half for the heavy cream.
- You can replace broccoli with asparagus or mushrooms to vary the vegetable component.
- This dish pairs wonderfully with garlic bread or a fresh side salad for a complete meal.
