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
Scale
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.
