April 1, 2022

Spaghetti Florentine with Chicken and Spinach

Spaghetti Florentine with Chicken and Spinach is one of our favorite springtime meals. I start this dish by roasting some chicken breasts. While the chicken cooks, I make a light Alfredo sauce. Then, it all gets tossed together with fresh baby spinach, Parmesan, and lemon zest. We like this dish for several reasons. First of all, I like that I can make this dish in just thirty minutes. Secondly, I like that this dish can be made ahead of time. And, lastly, we all love this creamy, lemony spaghetti.

The Equipment I Used

A Large Skillet- Use your largest skillet to make this. That allows the spinach water to evaporate and the sauce to thicken properly.

The Ingredients Needed for Spaghetti Florentine with Chicken and Spinach

Spaghetti- I used spaghetti, but you can use any pasta shape that you like. Barilla pasta is my favorite.
Spinach- Use fresh baby spinach. I like the Earthbound Farms spinach.
Butter- Use unsalted butter. I always use Kerrygold Irish butter.
Garlic- I buy the peeled cloves and store them in my freezer.
Heavy Cream- Be sure to use heavy cream, not light cream or half and half.
Milk- Use whole milk.
Parmesan Cheese- Use this to make the sauce, and also to top the pasta.
Basil- Fresh basil lends lots of flavor to this dish.
Chicken- Use boneless, skinless chicken breasts. I always buy Bell and Evans chicken. I find it the most tender.

How I Made my Spaghetti

First, I roasted my chicken. Check your chicken to make sure it’s cooked all the way through. It may need extra time, depending on the thickness of your breasts.
Next, I made the spinach. Make sure you cook it until it’s dry.
Finally, I made the Alfredo sauce and tossed it all together.

If you like spinach, you need to try this fresh and delicious Spaghetti Florentine with Chicken and Spinach.

Spaghetti Florentine with Chicken and Spinach

Spaghetti tossed with spicy chicken, a light Alfredo sauce, and spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 435 kcal

Ingredients

12 ounces spaghetti
3 tbsp. kosher salt
2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
5 ounces baby spinach
½ cup onion, chopped
2 tbsp. garlic, minced
½ cup each heavy cream and whole milk
½ cup Parmesan cheese, grated
¼ cup basil leaves
2 tbsp lemon zest

For the Spicy Chicken:

2 boneless, skinless chicken breasts
2 tbsp. each extra virgin olive oil and unsalted butter
4 cloves of garlic, minced
¼ tsp. each kosher salt and paprika
⅛ tsp. cayenne pepper

Instructions

Begin by making the Spicy Chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top with the garlic, spices, butter and olive oil. Bake for 20 minutes. Cut the chicken in bite sized pieces and set aside.
Also, make the spaghetti: Bring a large pot with 6 quarts of water to a boil, add the salt and the spaghetti. Cook the spaghetti until it's just al dente. The time for this should be on the box of spaghetti. Drain well.
While the spaghetti cooks, make the spinach. In a large skillet on medium heat melt the olive oil. Add the spinach and cook until it's wilted. Drain it and set aside.
Also, make the Alfredo sauce: In a large skillet, melt the butter on low heat. Add the onion and garlic and cook until the onion softens, about ten minutes. Add the cream and milk and cook on medium heat, until the mixture thickens about 10 minutes. Stir in the spinach, parmesan, spaghetti and chicken. Serve topped with extra Parmesan, lemon zest and the basil leaves.