Creamy Chicken Florentine

Creamy Chicken Florentine:

*Prep Time: 5 min. *Cook Time:  16 min. *Difficulty:  Easy  *Servings:  4-6



  • 1 lb. of pasta
  • 2 boneless, skinless chicken breasts, cubed
  • 1 bag of baby spinach
  • 1 cup of white wine
  • 1 cup of heavy cream
  • 4 tbsp. butter.
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • Grated parmesan
  • Chili flake


  • Stock pot
  • Deep skillet
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Whisk


  1. Bring a pot of salted water to a boil, add the pasta, and cook according to the package. *
  2. Place the skillet over medium/high heat and get hot.
  3. Add oil.
  4. Season chicken, liberally, with salt and pepper.
  5. Add the chicken to the skillet until golden brown and cooked through.
  6. Remove from skillet and set aside.
  7. Add the butter to the skillet and allow to melt.
  8. Add the garlic and cook until you smell it coming from the pan.
  9. Add the wine to the pan and allow it to reduce by half.
  10. Add the cream and let it simmer to thicken.
  11. Add the spinach to the pan, cover, and allow to wilt.
  12. Add the chicken to the pan.
  13. Add the pasta.
  14. Add the parmesan cheese.
  15. Toss until everything is well coasted.
  16. You may need to add a little pasta water to thin out the sauce.
  17. Taste for seasoning.
  18. Serve, top with more cheese and chili flake, and ENJOY!

*reserve a cup of the pasta water before dumping the pasta.