Chicken Florentine with Bowtie Pasta
Indulge in this mouthwatering Chicken Florentine served over bowtie pasta, where tender chicken breasts are sautéed to golden perfection and enveloped in a creamy, garlic-infused spinach sauce. Each bite brings a delightful combination of flavors and textures, making it a perfect weeknight dinner that feels gourmet yet is easy to prepare.
ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 3 cups fresh spinach, roughly chopped
- 8 oz bowtie pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- 2.
Season the chicken breasts with salt, pepper, and Italian seasoning.
- 3.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden and cooked through. Remove from the skillet and slice into strips.
- 4.
In the same skillet, add the minced garlic and sauté for a minute until fragrant.
- 5.
Add the chopped spinach and cook until wilted, about 2-3 minutes.
- 6.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.
- 7.
Return the sliced chicken to the skillet, combining it with the sauce. Adjust seasoning with more salt and pepper if needed.
- 8.
Toss the cooked bowtie pasta into the skillet, mixing until well coated in the sauce.
- 9.
Serve immediately, garnished with fresh parsley.
Releated Recipes