Ingredients
Equipment
Method
Sear the Chicken
- Heat the olive oil in a large non-stick saute pan over medium-high heat. When the oil shimmers and smells warm, it is ready.
- Add the chicken chunks and season them with 1/2 teaspoon of salt and the ground black pepper. Cook for 3-4 minutes, stirring often, until the chicken is just browned on all sides. The chicken will not be cooked through at this point.
Build the Flavor Base
- Next, add the minced garlic and the roughly chopped sundried tomatoes to the pan with the chicken. Saute, stirring often, for 1-2 minutes until the garlic becomes wonderfully fragrant and the tomatoes begin to soften.
- If you are incorporating the chef's wine twist, splash in 1/4 cup of dry white wine. Let it simmer and bubble for about 30 seconds, scraping up any browned bits from the bottom of the pan.
- Sprinkle the flour over the chicken and vegetables. Stir well until no lumps of flour remain, creating a light coating on all the ingredients. This forms the base for our creamy sauce.
Cook the Pasta
- Now, add the chicken broth, heavy cream, water, the remaining 1/2 teaspoon of salt, Italian seasoning, and the penne pasta to the pan. Stir everything thoroughly to ensure the pasta is submerged in the liquid and well distributed.
- Bring the liquid to a boil (this usually takes around 2 minutes). Once it is boiling, give the pasta one last good stir to prevent it from sticking.
- Cover the pan tightly with a lid and cook for 5 minutes.
- Remove the cover and stir the pasta again, making sure to scrape the bottom of the pan to prevent any sticking. Return the cover to the pan and reduce the heat to medium. Cook for another 5 minutes.
- Remove the cover. Add the gently packed fresh spinach into the pan. Stir the pasta again, incorporating the spinach and ensuring nothing sticks to the bottom. Return the cover to the pan.
- Cook for 5 more minutes. Finally, remove the cover, give it one last stir to combine everything beautifully, and serve immediately. Sprinkle with Romano cheese and, optionally, crushed red pepper flakes.
Nutrition
Notes
This hearty One-Pot Chicken Florentine pairs beautifully with a crusty garlic bread or a simple marinated vegetable salad. Garnish with freshly grated Romano cheese and a sprinkle of crushed red pepper flakes for an extra kick.
For optimal results, ensure chicken is cut into uniform 1-inch chunks for even cooking. Stirring every 5 minutes prevents sticking, and maintaining medium heat after boiling is crucial to prevent the cream from curdling. Avoid fully cooking the chicken during the initial sear to prevent toughness. If using oil-packed sundried tomatoes, reduce initial olive oil by 1 tablespoon. Resist lifting the lid too often during pasta cooking to retain steam.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add 1-2 tablespoons of water or milk on low heat (stove or microwave) and stir gently to restore creaminess. Freezing is not recommended as heavy cream can change texture and pasta may become mushy.
If the sauce is too thin, simmer uncovered for an extra 1-2 minutes or add more Romano cheese. If too thick, stir in 1-2 tablespoons of extra chicken broth or water.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.