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It’s a weeknight night dinner winner with this one pot chicken Florentine pasta! This will have the whole family coming back for seconds!

Chicken Florentine pasta sounds fancy, but I promise it is one of the most straightforward dinners you will ever make. Tender seared chicken, a rich cream sauce built right in the same pan, mozzarella and parmesan melted through, and baby spinach folded in at the end – it is all the things a good pasta dinner should be. The fact that it only uses one pan is what makes it a weeknight hero.

I have made a lot of pasta dishes over the years, and this one stands out because the technique is doing all the heavy lifting. Deglazing the pan with white wine after cooking the chicken pulls up all that flavor from the bottom and builds a sauce that tastes like it simmered for hours. It didn’t. You’ll know the trick now too.

My one pot lemon basil pasta uses a similar one-pan approach if you want something a little lighter on a warmer night.

Overhead shot of all ingredients for one pot chicken Florentine pasta in white or handmade porcelain bowls

What You’ll Need for This Chicken Florentine Pasta

There are a few ingredients worth talking about before you get started.

Chicken Breast – Boneless, skinless chicken breasts work great here. You want to season them well with salt, pepper, and oregano before they hit the pan. A good sear is what gives the whole dish its depth of flavor. Don’t rush this step.

White Wine – This is your deglazing liquid and it matters. The wine lifts all the golden bits off the bottom of the pan after you cook the chicken, and that is where so much of the flavor lives. Use something you would actually drink. A dry white like pinot grigio or sauvignon blanc works well.

Cherry Tomatoes – Halved cherry tomatoes soften right into the sauce and add a little brightness and acidity that balances the cream. Any color works here. A mix of red and yellow is always pretty.

Heavy Cream – This is what makes the sauce rich and silky. Do not try to swap it for half and half or milk. The cream is what holds everything together when the cheese melts in.

Mozzarella and Parmesan – Two cheeses, two jobs. The shredded mozzarella melts into the sauce and makes it stretchy and creamy. The parmesan adds a salty, nutty punch. Use freshly grated parmesan if you can. It melts much better than the pre-grated stuff.

Baby Spinach – This goes in off the heat at the very end. The residual warmth of the pasta and sauce is enough to wilt it perfectly without overcooking it.

Close up of seared chicken breasts in a cast iron pan for one pot chicken florentine pasta

How to Make It

This comes together faster than you might think. Here is what to do. If you want to use two different pans to save time, that works! But if you’re committed to a truly one pot meal, this is how I keep it to one pan! 

  1. Cook the penne in a large Dutch oven with well-salted water according to package instructions. Drain and set aside.
  2. In the same Dutch oven, heat a drizzle of olive oil over medium-high heat. Season chicken breasts with salt, pepper, and oregano. Cook until golden brown on both sides and cooked through. Transfer to a cutting board to rest. You can also add in butter to the oil to add additional richness while you cook the chicken. 
  3. Add the white wine to the pan to deglaze, scraping up any cooked-on bits from the bottom. This is where the flavor is, so don’t skip it.
  4. Add the halved cherry tomatoes and minced garlic. Let them cook for a few minutes until the tomatoes start to soften.
  5. Pour in the heavy cream and bring to a simmer. Add the shredded mozzarella and parmesan, stirring until everything is melted and smooth. Taste and season with salt and pepper.
  6. Turn off the heat. Add the cooked penne, baby spinach, chopped parsley, and a pinch of red pepper flakes if you like a little heat.
  7. Slice the rested chicken breast and add it to the pan along with any juices that released on the cutting board. Toss everything together and serve with extra parmesan on top.
Deglazing a pan with tomatoes and white wine for one pot chicken florentine pasta

Tips for the Best Results

Rest your chicken before slicing. Let it sit on the cutting board for at least 5 minutes before you cut into it. Those resting juices go back into the pasta at the end and add so much flavor. We all want juicy chicken! 

Scrape the bottom of the pan when you deglaze. Those browned bits stuck to the pan after cooking the chicken are packed with flavor. The white wine loosens them right up. Get every last bit.

Season as you go. Season the chicken before cooking, taste the sauce before adding the pasta, and taste again at the end. A dish this simple really relies on good seasoning at each step.

Don’t add the spinach too early. The spinach goes in off the heat. It wilts beautifully from the warmth of everything in the pan without turning mushy or losing its color.

Use shredded mozzarella, not fresh. Fresh mozzarella has too much moisture for this sauce. Pre-shredded or block mozzarella that you shred yourself melts into the cream sauce much more smoothly.

For even more cozy weeknight dinners, browse through the chicken recipes on the blog for more ideas to keep in rotation.

Stirring together spinach, tomatoes and pasta for one pot chicken florentine pasta in a close up photo

Frequently Asked Questions

Can I use a different pasta shape? Absolutely. Penne works great because the tubes hold onto the sauce, but rigatoni, ziti, or even fusilli would all be delicious here.

What can I use instead of white wine? If you don’t want to use wine, swap it for chicken broth with a small squeeze of lemon juice. You still want something with a little acidity to deglaze the pan and brighten the sauce. 

What kind of white wine should I use? Don’t stress about using a dry white wine or something expensive, rule of thumb is just to cook with what you’ve already got in your glass. Dry white wine or chardonnay? Use what you got. 

Can I make this ahead of time? This is best made fresh, but you can cook the chicken and make the sauce ahead. Store them separately and cook the pasta right before serving. Reheat the sauce gently over low heat, add a splash of cream if it has thickened up too much, then toss with freshly cooked pasta.

How do I know when the chicken is done? The internal temperature should reach 165 degrees F. A meat thermometer is the most reliable way to check. The chicken should also be golden on the outside and show no pink when you slice into it.

Can I add other vegetables? Yes! Sauteed mushrooms, artichoke hearts, or roasted red peppers would all be great additions. My cast iron pesto chicken and artichokes is proof that chicken and artichokes are a combination worth revisiting.

Is this spicy? Not at all. The red pepper flakes are optional and just for garnish. Leave them off if you are cooking for kids or anyone who doesn’t love heat.

Overhead photo of large bowl of one pot chicken Florentine pasta with a spoon in the pasta for serving, and surrounded by the ingredients.

How to Store It

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a small splash of cream or chicken broth to loosen the sauce back up. The microwave works too – just heat in short bursts and stir in between. This pasta does not freeze well because the cream sauce can separate when thawed, so plan to enjoy it within a few days.

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More Chicken Dinners You’ll Love

30 Minute Skillet Chicken Pot Pie 

Baked Chicken Piccata 

White Bean Chicken Chili Verde 

30 Minute Sun Dried Tomato Basil Stuffed Chicken Thighs

Overhead photo in cast iron pan of one pot chicken Florentine pasta with fresh parmesan on top and surrounded with tomatoes, red pepper flakes and parmesan.
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One Pot Chicken Florentine Pasta

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  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American
Print Recipe

Ingredients

Scale
  • Kosher Salt
  • 12 ounces Penne pasta
  • Olive Oil
  • 1 pound Boneless Skinless Chicken Breast
  • Ground Pepper
  • 1/2 tsp Oregano or Italian Seasoning
  • 1/2 cup White Wine
  • 1 1/2 cups halved Cherry Tomatoes
  • 2 cloves Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Shredded Mozzarella
  • 1/2 cup Grated Parmesan, plus more for serving
  • 1 1/2 cup Baby Spinach
  • 2 Tbsp chopped Fresh Parsley, for serving/garnish
  • Red Pepper Flakes, optional for serving/garnish

Instructions

  1. In a large Dutch oven with salted water, cook penne according to box instructions. Drain and set aside. 
  2. In the dutch oven, or cast iron casserole pan, heat oil. Season chicken breasts with salt, pepper, and oregano and cook until golden brown and no longer pink in the middle. Transfer chicken to a cutting board and allow to rest. 
  3. Add the white wine into the pan to deglaze the pan, scraping the bottom of the pan to remove any cooked on bits. Add in tomatoes and garlic, and allow the tomatoes to soften slightly. Add in the cream and bring to a simmer. Add in the shredded mozzarella and parmesan until the cheese melts. Season the sauce to taste with salt and pepper.
  4. Tun off the heat and add in cooked penne, baby spinach, parsley and red pepper flakes. Slice the chicken breast and toss in, along with any of the juices that released while resting. 
  5. Serve.