Chicken Florentine Pasta

The original recipe for this was in my September issue of Cooking Light Magazine. I changed it up a bit as I didn’t want to grill the chicken and then pick the meat off of the bones. It’s an easy to make, pretty fast recipe and the end result was delicious.  It’s a pasta that is very lightly coated with the cream sauce.



  • 1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
  • 1 tbsp butter
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • Cooking spray
  • 1 lb uncooked capellini
  • 2 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh garlic
  • 1 cup whole milk
  • 1 cup fat-free, lower-sodium chicken broth
  • 3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
  • 4 cups fresh spinach leaves  


  1.  Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over med-high heat and melt butter.  Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.
  2.  Cook the pasta according to package directions. Drain well; keep warm.
  3.  In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine. Serve sprinkled with remaining parmesan.

Adapted from Cooking Light.


1 Comment (+add yours?)

  1. Jenna
    Sep 05, 2012 @ 09:31:28

    I saw this recipe and was thinking about trying it. May have to since you said it was so good.


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