I have waxed poetic about my love for one-pot pasta many times before, so I will try to give you the short version. The glory is that everything cooks in the same pot – the pasta, the protein, whatever accouterments you’re throwing in… it all simmers in its own sauce. That means the ingredients absorb some extra flavor from the sauce, but it also means you don’t need to wash a bunch of dishes. It’s genius – and this Chicken Florentine Pasta illustrates exactly why that is.
One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!
For a similar recipe to this one, I also make an excellent skillet creamy chicken mushroom Florentine. Its not one pot but it has the same delicious flavors I love!
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
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,
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