Chicken Florentine Pasta

This sun-dried tomato pasta skillet is one of my favorite pasta recipes! The tomatoes pack in so much flavor and everything is cooked in one pan. So easy and so good!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 414kcal

Author Karly Campbell

Ingredients

1 tablespoon butter
1 pound chicken breasts diced
1 teaspoon salt
1 teaspoon pepper
1 sweet onion diced
4 ounces sun-dried tomatoes not packed in oil
8 ounces penne pasta
2 cups chicken broth
3/4 cups half and half
3/4 cup grated Parmesan cheese
6 ounces fresh baby spinach rinsed and dried

Instructions

Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
Add the onion to the pan and cook 2 more minutes, stirring often.
Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
Bring to a boil, cover, and reduce to a simmer.
Cook for 12 minutes or until pasta is tender.
Remove the lid and stir in the grated cheese until melted.
Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
Stir well before serving.

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