Chicken Florentine And Farfalle

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4 from 21 votes

Chicken Florentine And Farfalle

A creamy pasta sauce generously hugs your favorite pasta, chopped chicken, and baby spinach.

Prep Time10

Cook Time20

Course: Dinner, Main Course, Pasta

Cuisine: American, Italian

Servings:

Calories: 1352kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

3-4 boneless skinless chicken breasts
1 lb box of Farfalle pasta
olive oil
1 bunch of fresh spinach or 1 box of chopped frozen spinach, thawed and all excess water drained
2 cloves garlic minced
1 small onion diced
4-5 oz cream cheese
salt & pepper to taste
milk
1 jar of Alfredo sauce
Parmesan cheese

US Customary - Metric

Instructions

Season chicken with salt and pepper. For the best taste, grill the chicken, then chop it up and set it aside. The chicken can also be pan cooked and then chopped if you prefer.
Prepare the pasta according to the package directions. Drain, and set aside.
In a large skillet add in 1-2 tbsp of olive oil, the garlic, and onions. Saute 3-4 minutes, or until the onions are translucent. Add spinach and allow it to heat through, or until wilted if it's fresh..
Next, add in the cream cheese and stir in until it's melted and evenly combined. The mixture will be thick and that's OK.
Add in the alfredo sauce, again stirring to evenly incorporate. Now, add the milk, and tiny bit at a time, until the desired consistency is reached
Stir the chicken into the sauce, Season with salt and pepper, to taste.
Add the pasta to the pan and stir it into the sauce until everything's nice and 'saucey', err evenly incorporated! Serve warm with shredded or grated Parmesan cheese on top.

Notes

Don't let this meal's fancy sounding name fool you. It's easy enough for any weeknight and can be surprisingly flexible. Vegetarian? No worries, swap mushrooms for the meat. Our favorite alternative version is Italian Sausage Florentine with Penne (or whatever pasta Mom happens to have on hand) Pasta.

Nutrition