Parmesan Chicken Florentine and Broccoli Pasta

Parmesan Chicken Florentine and Broccoli Pasta

This rich yet balanced pasta dish brings together the best of both worlds: lean, juicy chicken breast and fiber-rich broccoli and spinach, coated in a velvety parmesan cream sauce. The result is a filling, nutritious, and flavorful meal with Mediterranean flair. The name “Florentine” typically refers to dishes made with spinach — and here, it shines alongside broccoli and pasta.

Prep Time & Yield

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: 40–45 minutes

Servings: 4

Skill Level: Easy to Moderate

Ingredients

For the Chicken:

2 boneless skinless chicken breasts (sliced or pounded thin)

Salt & pepper to taste

½ teaspoon garlic powder

½ teaspoon Italian seasoning

1 tablespoon olive oil

For the Pasta and Veggies:

8 oz penne or fusilli (or any pasta of choice)

2 cups small broccoli florets

2 cups fresh spinach (chopped)

3 garlic cloves, minced

1 tablespoon olive oil

For the Parmesan Cream Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1½ cups milk (whole or 2%)

½ cup heavy cream (or more milk for lighter version)

¾ cup grated parmesan cheese

Salt and black pepper to taste

Pinch of nutmeg (optional)

1 tablespoon lemon juice (to brighten)

Instructions

1. Cook the Pasta and Broccoli:

Bring a large pot of salted water to a boil.

Add pasta and cook until 2 minutes before al dente.

In the last 2–3 minutes, add the broccoli to the boiling pasta water.

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Drain pasta and broccoli together and set aside.

2. Cook the Chicken:

Season chicken with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a skillet over medium heat.

Sear chicken on both sides for 4–5 minutes per side or until cooked through.

Remove, rest for 5 minutes, and sliced.

3. Saute Spinach and Garlic:

In the same skillet, add a touch more oil if needed.

Saute garlic for 30 seconds, then add spinach and cook until wilted. Set aside.

4. Make the Parmesan Cream Sauce:

In a saucepan, melt butter over medium heat.

Whisk in flour and cook 1 minute.

Slowly whisk in milk and cream, stirring constantly until smooth and thickened (about 5–7 minutes).

Stir in parmesan cheese, salt, pepper, nutmeg (if using), and lemon juice.

5. Combine and Finish:

Return pasta, broccoli, spinach, and sliced chicken to the skillet or a large pan.

Pour over the cream sauce and toss to combine gently.

Heat on low for 2–3 minutes until everything is coated and warm.

6. Serve:

Serve hot, garnished with extra parmesan, fresh parsley, or lemon zest if desired.

Notes & Tips

Make it lighter: Skip the cream and use only milk, or try Greek yogurt for added protein and creaminess.

Make it gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend.

Add a Mediterranean twist: Toss in sundried tomatoes, artichoke hearts, or olives.

No cream? A roux with milk works great — or use cashew cream or blended cottage cheese for a protein boost.

Frequently Asked Questions 

Q: Can I use leftover chicken?

A: Yes! Rotisserie chicken or grilled chicken strips work well — just stir them in with the pasta.

See also  Chickpea Salad

Q: Can I make this vegetarian?

A: Skip the chicken and add white beans or sauteed mushrooms for protein and texture.

Q: How can I store and reheat leftovers?

A: Store in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of milk to loosen the sauce.

Q: What other greens can I use?

A: Kale, Swiss chard, or arugula are great alternatives to spinach.

Nutritional Information 

Calories: ~520

Protein: 38g

Fat: 22g

Saturated Fat: 9g

Carbohydrates: 38g

Fiber: 5g

Sugar: 5g

Sodium: ~470mg

Calcium: ~25% DV

Iron: ~15% DV