If you are a fan of a creamy, white sauce you will love this One-Pan Chicken Florentine Pasta. It’s creamy without being overwhelming. And the sun dried tomatoes offer a special kick you won’t be expecting!
This is another recipe where I used a roast chicken as the main ingredient. I don’t always love preparing raw chicken so I will usually opt for a using a cooked roast chicken. It’s a great alternative to using raw chicken.
One-Pan Chicken Florentine Pasta
- 1 cup chicken from a Roast Chicken, cubed
- 8 ounces of Penne Pasta
- 2 cups fresh Spinach
- 1 tablespoon Butter
- 1 tablespoon Greek Seasoning
- 1/2 cup Sun-Dried Tomatoes, chopped
- 3 cloves Garlic, minced
- 1/2 cup Half/Half
- 1 1/2 cups Whole Milk
- 1/2 cup Chicken Broth
- 1 1/2 cups Mozzarella Cheese, shredded
- Salt to taste
Even though this is a one-pot dish, you will want to prepare the pasta in a separate bowl first and set aside.
In a large skillet, heat up the butter. Add the chicken and Greek Seasoning. Greek Seasoning is something you can pick up at the store and it’s already mixed together.
Add the sun dried tomatoes and garlic and saute for just 30 seconds.
Add the half/half, milk, chicken broth and mozzarella cheese.
Stir until the sauce is smooth. The sauce will thicken up on it’s own.
Once the sauce thickens up, add the pasta.
Then you will add the spinach. Mix this together until the heat from the skillet softens the spinach.
Add salt to the top and serve!