Lemony Chicken Florentine Pasta

Andy loves this pasta recipe, but because it has so much cream, it’s too rich to have often. (Don’t get me wrong—it positively delicious and worth the fat on occasion!) So when I saw a recipe for chicken florentine pasta on The Pioneer Woman’s blog, I had to try it. The recipe that follows is my version. Because the ingredients are so similar to Andy’s favorite pasta, I decided to add in some lemon juice and zest. The result is fantastic, and Andy declared that the taste is comparable to his fave. Enjoy!

Lemony Chicken Florentine Pasta

1 lb. chicken breasts, cut into chunks
Salt and pepper

1 Tbsp. butter
1 Tbsp. olive oil

2 garlic cloves, minced
1/2 cup white wine
1 cup chicken broth
1 (6-oz.) bag baby spinach
1 pint grape tomatoes, halved

Pinch of crushed red pepper

Zest and juice from 1 to 2 lemons (depends on size)

Freshly grated Parmesan cheese

12 oz. pasta, cooked (I used radiatore, but any type will work.)


1. Sprinkle chicken with salt and pepper. Melt butter in oil in large skillet over medium-high heat. Cook chicken until cooked through and browned. Remove from pan.

2. Add garlic to pan, and cook for 1 minute. Stir in wine and next 2 ingredients. Season with salt and peppers; stir in lemon zest and juice. Return chicken to the pan. Reduce heat to low, and cook for 10 minutes or until mixture thickens slightly. Stir in 1/4 cup freshly grated Parmesan cheese. Toss with pasta, and sprinkle with additional Parmesan cheese, if desired.