One-Pot Chicken Florentine Pasta
One pot. So much flavor.
One-Pot Chicken Florentine Pasta
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, roughly chopped
- 2 tablespoons flour
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 3 cups uncooked gemelli pasta
- 3 cups baby spinach
- 1/4 teaspoon red chili flake
- 1/2 cup Pecorino Romano cheese, grated, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Heat oil in a large skillet over medium-high heat.
- Add chicken, season with salt and pepper, and cook until chicken is browned but not cooked through, 3-4 minutes.
- Add garlic and sun-dried tomatoes and cook until fragrant, about 1 minute.
- Sprinkle with flour and cook 1 minute more. Stir in chicken broth, heavy cream, thyme, and pasta. Bring liquid to a boil, stir again, and cover.
- Let cook 5 minutes, stir in spinach, reduce heat to medium, and cover again.
- Cook 5 minutes more, uncover, stir in Pecorino Romano and chili flake, and season to taste with salt and pepper.
- Serve with more freshly grated Pecorino Romano, and enjoy!