Italian Chicken Florentine Pasta

chicken thighs, creamy spinach-Parmesan sauce, penne

1709 Recipe

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 800 | Allergens: Contains Milk (Cream + Parmesan) + Wheat (Penne Pasta). May contain eggs. | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C |


  • - Chef's Knife
  • - Colander
  • - Large Nonstick Skillet
  • - Medium Saucepan
  • - Mixing Spoon

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Thighs
  • - Diced Onion
  • - Heavy Cream
  • - Minced Garlic
  • - Penne Pasta
  • - shredded Parmesan
  • - Spinach

Wine Pairings by @grapefriend

Hearty chardonnays that are lightly oaked with ripe fruit pair well with simple dishes that are mild, creamy, silky and buttery.

Beer Pairings

With increased maltiness and prominent hoppy aroma and flavor, an American IPA is always a good choice to pair with creamy dishes.

TK Table Talk:

If you could know the absolute and total truth to one question, what question would you ask?

What To Do:

Italian Chicken Florentine Pasta - Step 1

1. Cook Pasta: In a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne and boil, stirring occasionally, until al dente (about 10 minutes). Drain pasta. Set aside to keep warm.

 Italian Chicken Florentine Pasta - Step 2

2. Cook Chicken: Cut chicken into 1-inch pieces. Sprinkle with ½ teaspoon each salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 6 to 8 minutes or until browned and cooked through. Remove chicken from skillet.

Italian Chicken Florentine Pasta - Step 3

3. Make Pasta Sauce: Add onion to drippings in skillet. Sauté 4 minutes. Add garlic. Stir in spinach and ¼ teaspoon each salt and pepper and cook 2 minutes or until wilted. Stir in cream. Simmer 3 minutes or until sauce is thickened.

 Italian Chicken Florentine Pasta - Step 4

4. Finish Pasta: Return chicken to sauce. Stir in pasta and Parmesan. Season with salt and pepper to taste.

To Serve: Divide pasta evenly between two serving plates.

Pro Tip:

Reserve some pasta water to stir into the sauce in case it becomes too thick or dry.
Spice it Up!: Stir in ¼ teaspoon crushed red pepper to the sauce for some heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.