Description

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.

Ingredients

Scale

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

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