Sun Dried Tomato Chicken Florentine Pasta Recipe
If you’re hunting for a dish that stands out in the weeknight dinner lineup, Sun Dried Tomato Chicken Florentine Pasta is pure perfection. This vibrant and creamy pasta brings together tender chicken, sweet sun dried tomatoes, delicate baby spinach, and a silky Parmesan cream sauce—all wrapped up in al dente noodles. Each bite delivers a balance of savory, tangy, and fresh flavors. It’s a meal that feels both comforting and special, making it a go-to recipe you’ll want to return to again and again.
Ingredients You’ll Need
Gathering your ingredients for this Sun Dried Tomato Chicken Florentine Pasta is a breeze, and each one plays a starring role. From the sun dried tomatoes lending a subtle sweetness and beautiful color to the Parmesan that ties everything together, these components create a pasta you’ll fall head over heels for.
- Pasta (12 ounces fettuccine or penne): Choose your favorite shape for the perfect foundation—fettuccine is traditional but penne is great for capturing the creamy sauce.
- Chicken breasts (1 1/2 pounds, boneless, skinless, cut bite-size): Using bite-sized pieces ensures quick cooking and the best flavor in every forkful.
- Olive oil (2 tablespoons): Use a good-quality olive oil for sautéing; it adds subtle fruitiness to the dish.
- Garlic (3 cloves, minced): Fresh garlic infuses the sauce with irresistible aroma and depth.
- Sun dried tomatoes in oil (1/2 cup, drained and chopped): These bring intense flavor and a touch of sweetness; oil-packed is the way to go for richer taste.
- Fresh baby spinach (4 cups): A handful of spinach wilts into the sauce, adding color and a pop of freshness.
- Heavy cream (1 cup): This is the secret to a luxuriously smooth sauce.
- Chicken broth (1/2 cup): Balances out the richness and delivers a savory note.
- Parmesan cheese (1/2 cup, grated): Melts into the sauce for that signature cheesy finish.
- Italian seasoning (1 teaspoon): This herb blend makes the flavors sing—think oregano, basil, and thyme.
- Salt (1/2 teaspoon): Brings all the flavors forward.
- Black pepper (1/4 teaspoon): Adds a gentle kick to round out the dish.
- Fresh basil (chopped, for garnish): A final flourish of vibrant green and herby fragrance.
How to Make Sun Dried Tomato Chicken Florentine Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your chosen pasta—fettuccine for silky ribbons or penne for hearty bites. Cook according to the package directions until just al dente, then drain and set aside. This ensures the noodles are perfectly tender and ready to soak up every bit of the delicious sauce.
Step 2: Season and Sear the Chicken
While the pasta cooks, season your chicken pieces generously with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high, and when it shimmers, add the chicken in a single layer. Sear for 5 to 6 minutes, stirring occasionally, so that the outside gets a golden crust and the inside cooks through. This step adds savory flavor and keeps the chicken juicy.
Step 3: Add Garlic and Sun Dried Tomatoes
With the chicken beautifully browned, sprinkle in the minced garlic and chopped sun dried tomatoes. Sauté for 1 to 2 minutes. The aroma will tell you when it’s ready—garlic softens and becomes fragrant while the tomatoes release their sweet-tangy oils, enriching every bite of your Sun Dried Tomato Chicken Florentine Pasta.
Step 4: Make the Creamy Sauce
Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release all those tasty browned bits. Stir well and let the mixture come to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly, creating a luscious base that will coat every ingredient with flavor.
Step 5: Add Parmesan and Spinach
Sprinkle in the grated Parmesan, stirring until it melts smoothly into the sauce. Next, toss in the fresh spinach, allowing it to wilt down for 1 to 2 minutes. The greens add beautiful color and freshness, balancing the richness of the sauce and providing that classic Florentine touch.
Step 6: Bring It All Together
Return the drained pasta to the skillet and toss gently so every noodle is cloaked in that creamy, sun dried tomato-studded sauce. Warm everything through for another minute or two, then taste and adjust seasoning if needed. Your Sun Dried Tomato Chicken Florentine Pasta is ready for the table—resist nibbling straight from the pan!
How to Serve Sun Dried Tomato Chicken Florentine Pasta
Garnishes
No bowl of Sun Dried Tomato Chicken Florentine Pasta is complete without a sprinkle of fresh basil and a shower of extra Parmesan cheese. The basil brightens up every bite, and the Parmesan adds a salty, nutty finish. If you’re feeling fancy, a drizzle of the reserved sun dried tomato oil will make your plate shine.
Side Dishes
This dish is plenty filling on its own, but if you’re planning a meal, try serving it with a crisp green salad tossed in a simple vinaigrette. Garlic bread or a warm rustic baguette is perfect for mopping up extra sauce. For a pop of color, roasted asparagus or blistered cherry tomatoes are lovely alongside the pasta.
Creative Ways to Present
For an impressive presentation, twirl nests of pasta onto plates and pile the creamy chicken mixture on top. Use a large serving bowl and top generously with basil and Parmesan so everyone can help themselves family-style. Little touches—like individual basil sprigs or a swirl of sun dried tomato oil—make this Sun Dried Tomato Chicken Florentine Pasta ideal for dinner parties or cozy gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer the cooled pasta to an airtight container. It will keep in the fridge for up to 3 days. The flavors deepen as it sits, making your lunch or next-day dinner just as satisfying. Just be sure the pasta is covered well to retain its creamy texture.
Freezing
While pasta dishes with cream sauces can sometimes be a little tricky to freeze, this Sun Dried Tomato Chicken Florentine Pasta fares surprisingly well! Cool the pasta completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results—the sauce may need a good stir and a splash of cream or broth when reheating to bring back creaminess.
Reheating
To reheat, add a splash of milk, cream, or chicken broth to loosen the sauce, then gently warm on the stovetop over low heat. Stir frequently until heated through. You can also microwave in short bursts, stirring between intervals. Add a little extra Parmesan and fresh basil to wake up those flavors again!
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine and penne are favorites for their texture and sauce-holding abilities, feel free to swap in spaghetti, rigatoni, or any pasta shape you love. Just cook until al dente and enjoy the results.
What if I don’t have sun dried tomatoes in oil?
Dry-packed sun dried tomatoes will also work. Rehydrate them in hot water for 10 minutes, then drain and chop. You may want to add a tablespoon of olive oil or even a little bit of the pasta water to replace the richness that oil-packed tomatoes bring.
Is there a lighter option for the cream?
For a lighter version, try using half-and-half or whole milk instead of heavy cream. The sauce will be less rich, but still delicious. Greek yogurt can also add creaminess—just stir it in off the heat to keep it from curdling.
Can I make this Sun Dried Tomato Chicken Florentine Pasta vegetarian?
Yes! Omit the chicken and use vegetable broth instead of chicken broth. Add extra spinach or toss in sautéed mushrooms for a meatless twist that’s still packed with flavor.
How do I add extra flavor or heat?
If you like a bolder dish, add a pinch of red pepper flakes when sautéing the garlic and sun dried tomatoes. For a punch of umami, stir in a spoonful of sun dried tomato pesto or a splash of white wine before adding the cream.
Final Thoughts
There’s just something magical about sharing a steaming bowl of Sun Dried Tomato Chicken Florentine Pasta with people you love. It’s quick enough for a hectic evening but special enough for guests. Once you taste those layers of savory chicken, tangy tomatoes, and creamy sauce, I have a feeling this recipe will become a cherished favorite in your own kitchen too. Go ahead—give it a try, and get ready to savor every bite!
Print
Sun Dried Tomato Chicken Florentine Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy, flavorful goodness of Sun Dried Tomato Chicken Florentine Pasta. This Italian-inspired dish combines tender chicken, sun dried tomatoes, fresh spinach, and Parmesan cheese in a luscious cream sauce, served over fettuccine or penne pasta. Perfect for a cozy weeknight dinner!
Ingredients
Pasta:
- 12 ounces fettuccine or penne pasta
Chicken:
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes in oil, drained and chopped
- 4 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh basil for garnish
Instructions
- Cook the Pasta: Prepare pasta according to package instructions. Drain and set aside.
- Cook the Chicken: Season chicken with salt, pepper, and Italian seasoning. Cook in olive oil until golden brown and cooked through.
- Make the Sauce: Add garlic and sun dried tomatoes. Pour in chicken broth and heavy cream. Simmer until slightly thickened. Stir in Parmesan cheese until smooth.
- Finish the Dish: Add spinach to the sauce. Combine cooked pasta with sauce in the skillet. Toss to coat.
- Serve: Garnish with fresh basil and extra Parmesan, if desired. Enjoy!
Notes
- Use sun dried tomatoes packed in oil for the best flavor.
- For extra richness, stir in a tablespoon of the reserved oil from the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg
