top of page
Chicken Florentine Pasta
Chicken Florentine Pasta


1         lb        Dry Pasta (Penne, Rigatoni, Casarecce, Ziti shapes work great)
1         lb        Boneless chicken breast or chicken thigh meat- cut into thin                              strips or 1 inch cubes
1/4      C         Milk
1         Tbsp    Butter
2         Tbsp    Olive oil
2         Tbsp    Spice Union
French Chef's Blend
1/2      ea        Fresh onion- thinly sliced
1         Tbsp     Fresh garlic- minced
1/2      C         Dry white wine
3/4      C         Chicken Stock
1/2      C         Heavy cream
3         C         Fresh baby spinach- cleaned and tightly packed
1 1/2   C         Cherry tomatoes- split in half
1/4      C         Fresh Italian flat leaf parsley- finely minced
1         C         Freshly grated Parmesan cheese

  1. First, let’s get all the ingredients for this dish prepped and ready to use before we start to cook. Once you start cooking this recipe, it will go fast.

  2. Combine the cut up chicken and milk in a bowl and mix to coat the chicken. The milk will tenderize the chicken and help to keep it moist when cooked. Allow the chicken to sit in the milk for at least 20 minutes.

  3. Bring a large pot of salted water to a boil for cooking the pasta, prep the onion, garlic, spinach, tomatoes, parsley and Parmesan cheese. Have the wine, chicken stock and heavy cream combined in a cup.

  4. Preheat a large sauté pan to medium high heat.

  5. Add the butter and olive oil to the sauté pan and heat until the butter stops foaming and the oil is shimmering.

  6. Add the chicken (just the chicken, not the milk) and sliced onion to the sauté pan.

  7. Season the chicken with the Spice Union French Chef's Blend.

  8. Stir the chicken to coat with the spice and brown both sides.

  9. When the chicken is half way cooked, add the minced garlic to the sauté pan, stir and cook for another 30 seconds to take the rawness off the garlic.

  10. Now is the time you want to drop the pasta in the boiling water. Don’t forget to stir the pasta! I should take about 10 minutes to cook, but look on the package and adjust your timing if needed.

  11. Add the white wine, chicken stock and heavy cream to the sauté pan. Bring to a boil.

  12. Allow the liquid in the pan to reduce by half. This will take 8-10 minutes.

  13. About 1 minute before the pasta is done (use your judgement), add 1/3 cup of the pasta water into the sauté pan, add the spinach to the sauté pan and fold it into the sauce to wilt the spinach.

  14. Drain the pasta or scoop it out of the water and add the pasta and 1/2 cup of the Parmesan cheese to the sauté pan. Toss to combine with the sauce.

  15. Add the cherry tomatoes and parsley to the sauté pan and toss to combine.

  16. Serve immediately with the remaining Parmesan cheese over the top of the plated pasta dish.

Click the package below to purchase the spice blend for this recipe.
French Chef's Blend
bottom of page