Your New Favorite Comfort Food is Here: Creamy Pesto Chicken Florentine Pasta

Hey friends, Beau here! Let’s be real for a second. Some nights, you just need a dinner that feels like a warm, comforting hug. You know the one—the kind of meal that makes you close your eyes after the first bite and just sigh with happiness. You’re not looking for a fussy, three-hour culinary project. You want something soul-satisfying, delicious, and honestly, a little bit indulgent. If you’re nodding your head, then my friend, you and I are on the same wavelength, and you’ve absolutely come to the right place.

Today, we’re whipping up a dish that sits firmly in my “Top 10 Most Requested” category: my Creamy Pesto Chicken Florentine Pasta. Imagine this: tender, juicy chicken strips, fresh spinach that’s just wilted into perfection, and hearty penne pasta, all swimming in a sauce that’s the best of both worlds—creamy, dreamy Alfredo meets the vibrant, herby punch of fresh pesto. It’s rich without being overly heavy, and it’s got just enough green to make you feel virtuous while you’re indulging.

This isn’t just a recipe; it’s your secret weapon for impressing dinner guests, treating your family on a busy weeknight, or simply giving yourself a well-deserved delicious moment. So, tie on that apron, find that trusty spatula, and let’s create some kitchen magic together. This is one of those feel-good foods that brings people together, and I can’t wait for you to try it.

The Night This Pasta Saved the Day

This recipe has a special place in my heart because it was born from a classic “kitchen sink” scenario. Picture this: It was a rainy, downright gloomy Tuesday. I’d just gotten back from a long trip, my fridge was looking pretty sad, and my motivation to cook was at an all-time low. All I had were some lonely chicken breasts, a bag of spinach that needed to be used ASAP, and a half-used jar of pesto hanging out in the door.

I was about to just order a pizza (no shame in that game!), but then I remembered a packet of Alfredo sauce mix tucked away in the pantry—a little guilty secret I keep for emergencies. In a moment of “what the heck” inspiration, I decided to marry the pesto with the Alfredo. The result? Pure, unplanned genius. The vibrant pesto cut through the richness of the Alfredo, the spinach added a pop of color and earthiness, and the chicken made it a full, satisfying meal. My wife walked in, took one whiff, and said, “Okay, what’s the special occasion?” I just smiled. It was the occasion of turning a blah night into something truly special with a little creativity and zero fuss.

Gathering Your Flavor Dream Team

One of the things I love most about this dish is its flexibility. Don’t stress if you’re missing an ingredient or two; I’ve got you covered with swaps. Here’s what you’ll need to feed a hungry crew (about 8 servings).

• 4 tbsp Olive Oil: Our cooking fat of choice! It adds a fruity depth you don’t get from butter. Extra virgin is great, but any olive oil will work perfectly.
• 4 cloves Garlic, finely chopped: The aromatic heart of the dish. Please, for the love of flavor, use fresh garlic! That pre-minced stuff in a jar just doesn’t sing the same song.
• 8 skinless, boneless Chicken Breast Halves, cut into strips: I like breasts for their lean, clean canvas, but Chef’s Hack: chicken thighs would be incredible here for even more juiciness and flavor.
• 4 cups fresh Spinach Leaves: Don’t be alarmed by the volume—it wilts down to almost nothing! It’s our Florentine flair, adding color, nutrients, and a lovely earthy note.
• 2 (4.5 oz) packets dry Alfredo Sauce Mix: I call this my “weeknight warrior.” It’s a fantastic shortcut for a consistently creamy sauce. No shame! Substitution Tip: Feel free to make a from-scratch Alfredo sauce if you’re feeling fancy.
• 4 tbsp Pesto (store-bought or homemade): The star of the show! A good quality store-bought pesto is fine, but if you have basil growing on your windowsill, my homemade pesto recipe will take this to another level.
• 1 lb (16 oz) dry Penne Pasta: I love penne because the little tubes catch all that glorious sauce. Rigatoni, fusilli, or fettuccine would also be great friends here.
• 2 tbsp grated Romano Cheese: For a salty, sharp finish. Parmesan works just as well if that’s what you have on hand.
• Optional twist: ½ cup Sun-Dried Tomatoes, chopped: Chef’s Insight: I highly recommend this! They add a wonderful tangy-sweetness and a beautiful pop of red that makes the dish look restaurant-worthy.
• Optional finish: Squeeze of Lemon Juice and extra Basil: This is my pro move. A quick squeeze of fresh lemon juice right at the end brightens the entire dish and cuts the richness beautifully.

Let’s Get Cooking: Your Step-by-Step Guide

Okay, team! Time to turn these ingredients into a masterpiece. We’re going to work like a well-oiled machine, multitasking to get this dinner on the table in under an hour. Read through all the steps once, then let’s dive in!

1. Cook the Pasta: First things first, bring a large pot of heavily salted water to a rolling boil. I’m talking seawater-level salty—this is your one chance to season the pasta from the inside out! Add the penne and cook according to package directions until it’s al dente, which means “to the tooth.” You want a little bite to it, as it will continue to cook a bit in the sauce later. Once it’s done, drain it, but Chef’s Hack: reserve about a cup of that starchy pasta water! We might use it to thin our sauce later. Set the drained pasta aside.
2. Sauté the Chicken: While the pasta is bubbling away, place a large skillet over medium-high heat and add your olive oil. Let it get nice and hot. Season your chicken strips generously with salt and pepper. Add them to the skillet in a single layer—don’t crowd the pan, or they’ll steam instead of getting that beautiful golden-brown color! You might need to do this in two batches. Cook for about 6-8 minutes, turning occasionally, until they’re cooked through and have a lovely sear. Remove the chicken from the skillet and set it aside on a plate.
3. Wilt the Spinach & Wake Up the Garlic: See all those delicious browned bits left in the skillet? That’s flavor gold! Reduce the heat to medium and add the chopped garlic. Sauté for just 30-60 seconds until it becomes incredibly fragrant—be careful not to burn it, or it’ll turn bitter. Now, toss in all that fresh spinach. It might seem like a mountain, but just keep stirring. In a minute or two, it will magically wilt down into a dark green, silky pile. Once it’s wilted, remove the skillet from the heat.
4. Create the Dreamy Sauce: Now, in a separate medium saucepan, prepare your Alfredo sauce according to the packet directions. Usually, this involves whisking the powder with milk and/or butter and cooking until it thickens. Once your Alfredo sauce is smooth and luxurious, take it off the heat and stir in the 4 tablespoons of pesto. Watch as it turns from a plain white sauce into a vibrant, herby, green-speckled wonder. Give it a taste and season with a pinch of salt and pepper if needed.
5. The Grand Finale: Combine It All! This is the fun part. Pour that gorgeous pesto-Alfredo sauce into the large skillet with the wilted spinach and garlic. Add the cooked, drained penne and the sautéed chicken strips back into the skillet. Gently toss everything together until every single piece of pasta and chicken is coated in that glorious sauce. If the sauce seems a little too thick for your liking, this is where that reserved pasta water comes in! Add a splash (a tablespoon at a time) to loosen it up to your perfect consistency. Let it all heat through for a couple of minutes over low heat.

Plating Up Your Masterpiece

You’ve done it! Now, let’s serve this beauty with a little flair. I like to use a pair of tongs to create a nice, high nest of pasta in the center of a warm bowl. Make sure you get plenty of those chicken strips and spinach bits in each serving.

Now, for the finishing touches: grab your microplane or cheese grater and shower the top with that grated Romano cheese. It adds a salty, umami kick that is just irresistible. If you’re using the sun-dried tomatoes, now’s the time to scatter them over the top for a burst of color and tang. Finally, for that “chef’s kiss” moment, tear a few fresh basil leaves over everything and give it one last tiny squeeze of fresh lemon juice. This brightens the whole dish and makes the flavors pop!

What to serve with it? A simple, crisp green salad with a lemony vinaigrette is the perfect partner to balance the richness of the pasta. A slice of crusty, warm garlic bread is also non-negotiable in my house—you’ll need it to scoop up every last drop of that sauce!

Make It Your Own: Delicious Twists & Swaps

One of my core kitchen beliefs is that a recipe is a guide, not a gospel. Feel free to get creative and make this Creamy Pesto Chicken Florentine Pasta work for you!

• Seafood Lover’s Delight: Swap the chicken for about a pound of large shrimp or even scallops. Sauté them just like the chicken until they’re pink and cooked through. The seafood pairs beautifully with the pesto.
• Vegetarian Vibes: Easy! Simply omit the chicken. To bulk it up, add a can of drained and rinsed chickpeas or white beans when you combine everything. You could also add sautéed mushrooms for a deep, savory flavor.
• Creamy Tomato Swirl: Love a rosé sauce? Stir in 2-3 tablespoons of tomato paste into the sauce along with the pesto. It creates a beautiful pink sauce with an incredible depth of flavor.
• Gluten-Free & Lighter: No problem! Use your favorite gluten-free penne pasta. For a lighter sauce, you can swap the Alfredo sauce mix for a simple sauce made from blended low-fat cream cheese, milk, and a little Parmesan.
• Extra Veggie Power: Feel free to add more vegetables! Sliced zucchini, bell peppers, or asparagus tips can be sautéed with the spinach for an even more nutrient-packed meal.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first rainy night. I’ve made it for countless family gatherings, potlucks, and even for new parents as a “welcome home” meal. It’s always a hit. One time, I accidentally used a spicy arrabbiata sauce mix instead of Alfredo, and you know what? It was a happy accident! It gave the dish a spicy kick that my brother-in-law still raves about.

My biggest piece of advice? Don’t skip the lemon juice at the end. I know it seems like a small thing, but it truly is the secret weapon that balances the entire dish, making it taste fresher and less heavy. It’s the little details that make a home-cooked meal feel truly special.

Your Questions, Answered!

Over the years, I’ve gotten a lot of questions about this recipe. Here are the most common ones to help you out.

• Can I make this ahead of time? Absolutely! You can assemble the entire dish, let it cool, and store it in an airtight container in the fridge for up to 2 days. When you’re ready, reheat it gently in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce back up.
• My sauce is too thick! What did I do wrong? Don’t worry, this is an easy fix! The sauce continues to thicken as it sits. Just thin it out with a little bit of warm milk, chicken broth, or that magical reserved pasta water I mentioned earlier. Add it a tablespoon at a time until it reaches your desired consistency.
• Can I use frozen spinach? You can, but I prefer fresh for its brighter flavor and texture. If you use frozen, make sure it’s completely thawed and that you squeeze out ALL the excess water in a clean kitchen towel. Otherwise, you’ll water down your beautiful sauce.
• Why is my pesto sauce turning brown? Basil in pesto is sensitive to heat and can oxidize, turning a darker color. To keep it vibrant green, stir the pesto in at the very end, right before you combine everything, and only heat it through gently.

Creamy Pesto Chicken Florentine Pasta

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• Author: BeauCollier

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Creamy Pesto Chicken Florentine Pasta

Your New Favorite Comfort Food is Here

Hey friends, Beau here! You know those nights when you just need a meal that feels like a hug from the inside out? That’s exactly what this Creamy Pesto Chicken Florentine Pasta delivers — tender, juicy chicken strips, fresh spinach, hearty penne, and a sauce that’s part creamy Alfredo, part herby pesto perfection.

It’s rich, satisfying, and ready in under an hour. Whether you’re feeding family, impressing guests, or just treating yourself, this one’s pure feel-good magic.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 tbsp olive oil

• 4 cloves garlic, finely chopped

• 8 skinless, boneless chicken breast halves, cut into strips (or use chicken thighs for extra flavor)

• 4 cups fresh spinach leaves

• 2 (4.5 oz) packets dry Alfredo sauce mix (or homemade sauce – see note)

• 4 tbsp pesto (store-bought or homemade)

• 1 lb (16 oz) penne pasta

• 2 tbsp grated Romano cheese (Parmesan works too)

Optional Add-Ons

• ½ cup sun-dried tomatoes, chopped

• Fresh basil leaves, torn

• Squeeze of fresh lemon juice

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Instructions

1. Cook the Pasta

Bring a large pot of heavily salted water to a boil. Add the penne and cook until al dente (a little firm to the bite). Drain and reserve 1 cup of pasta water for later.

2. Sauté the Chicken

Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then cook 6–8 minutes until golden and cooked through. Remove from skillet and set aside.

3. Wilt the Spinach & Garlic

In the same skillet, reduce heat to medium. Add chopped garlic and cook for 30–60 seconds, until fragrant. Add spinach and stir until just wilted. Remove from heat.

4. Make the Pesto Alfredo Sauce

In a medium saucepan, prepare Alfredo sauce according to packet directions. Once smooth and thickened, stir in the pesto until evenly combined and vibrant green. Season with salt and pepper to taste.

5. Combine Everything

Pour the pesto Alfredo sauce into the skillet with the spinach and garlic. Add cooked pasta and chicken, and toss to coat evenly.
If the sauce is too thick, stir in a splash of reserved pasta water until creamy and smooth.

6. Finish & Serve

Plate the pasta with tongs, making sure each portion gets a good mix of chicken and spinach. Sprinkle with Romano cheese, sun-dried tomatoes (if using), and torn basil leaves.
Finish with a squeeze of fresh lemon juice for brightness.

Notes

• Don’t skip the lemon juice at the end — it cuts the richness and makes every flavor pop.

• Save your pasta water — it’s liquid gold for thinning sauce without losing flavor.

• Reheat gently with a splash of milk or broth to revive the sauce’s creaminess.

Nutrition

• Calories: 520 Cal Per Serving
• Fat: 22 g
• Carbohydrates: 42 g
• Protein: 36 g

Nutritional Breakdown (Approximate)

I’m all about balance! While this is a comforting, indulgent dish, it’s helpful to know what you’re enjoying. Here’s a rough nutritional estimate per serving (based on 8 servings, using the standard ingredients and without optional add-ons). Remember, these values can vary based on the specific brands you use.

• Calories: ~520
• Protein: 36g (The chicken and cheese pack a powerful protein punch to keep you full and satisfied!)
• Fat: 22g (This comes from the healthy olive oil, the nuts in the pesto, and the dairy in the sauce.)
• Carbohydrates: 42g (Primarily from the life-giving pasta!)
• Fiber: 3g (Thank you, spinach and whole-wheat penne if you use it!)
• Sodium: ~600mg (Be mindful of the sodium in the Alfredo packet and cheese. Using low-sodium versions can help control this.)

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my go-to recipe for when I need a guaranteed win at the dinner table. This Creamy Pesto Chicken Florentine Pasta is more than just a list of ingredients and steps; it’s a reminder that the best meals often come from a little bit of creativity and a whole lot of heart.

I hope this recipe becomes a beloved favorite in your home, just like it is in mine. It’s a testament to the fact that feel-good food doesn’t have to be complicated. It’s about the joy of creating something delicious and the warmth of sharing it with the people you love.

If you make it (and I really hope you do!), I’