Sun Dried Tomato Chicken Florentine Pasta Recipe

Natalie

The founder of Cookleez

Of all the recipes that have graced my family’s dinner table, few disappear as quickly or with as much fanfare as this Sun Dried Tomato Chicken Florentine Pasta. The first time I made it, I was in a classic weeknight bind: short on time, low on inspiration, and facing a hungry household. I pieced it together with a few pantry staples, hoping for something merely edible. What I got was something truly magical. The kitchen filled with the aroma of sautéing garlic and rich, tangy sun-dried tomatoes. My husband wandered in, drawn by the scent, and my kids, who usually approach anything green with deep suspicion, were intrigued by the vibrant colors. When we finally sat down to eat, there was a moment of silence, followed by a chorus of “Wow, this is amazing!” The creamy, cheesy sauce perfectly coated every piece of ziti, the chicken was tender and flavorful, and the spinach—the very ingredient I feared would be rejected—was devoured without a second thought. It was a culinary victory. This dish has since become our go-to for a meal that feels indulgent and restaurant-quality but comes together in just 30 minutes. It’s proof that you don’t need hours in the kitchen to create a meal that brings everyone together and leaves them asking for seconds. This Sun Dried Tomato Chicken Florentine Pasta isn’t just a recipe; it’s our little secret for turning a chaotic Tuesday into a delicious, memorable family dinner.

Why This Sun Dried Tomato Chicken Florentine Pasta Will Be Your New Favorite

Before we dive into the nuts and bolts of the recipe, let’s talk about why this dish is a certified winner. It’s more than just a list of ingredients; it’s a solution for busy lives and a gateway to incredible flavor.

Incredibly Fast: From start to finish, you can have this stunning pasta dish on the table in 30 minutes flat. It’s the perfect answer to the dreaded “What’s for dinner?” question on a busy weeknight.
Restaurant-Quality Flavor: The combination of savory chicken, tangy sun-dried tomatoes, and a luxurious cream sauce tastes like something you’d order at a high-end Italian bistro. You’ll impress your family, your guests, and even yourself.
Simple, Accessible Ingredients: There are no hard-to-find components here. Everything you need is likely available at your local grocery store, making it an easy meal to plan for.
A Complete, Balanced Meal: With protein from the chicken, carbs from the pasta, and vitamins from the spinach and tomatoes, this dish covers all the bases. It’s a satisfying, well-rounded meal all in one skillet.
Endlessly Customizable: Don’t have ziti? Use penne. Want to add more vegetables? Throw in some mushrooms or artichoke hearts. This recipe is a fantastic base that you can easily adapt to your tastes and what you have on hand.

Ingredients

The magic of this dish lies in the synergy of a few well-chosen ingredients. Each one plays a crucial role in building layers of flavor and texture. Here’s a detailed look at what you’ll need and why it works so well.

8 ounces ziti or other pasta: Ziti is an excellent choice due to its tubular shape, which acts like a perfect vessel for the creamy sauce. The sauce gets trapped inside, ensuring every bite is packed with flavor. However, feel free to substitute with other short, sturdy pasta shapes like penne, rigatoni, or even farfalle (bow-tie pasta). The key is to choose a pasta that can stand up to a rich, hearty sauce.
1 tablespoon butter: We start by cooking the chicken in butter to add a foundational layer of richness and to help the chicken brown beautifully. Unsalted butter is preferred so you can control the final saltiness of the dish.
1 lb. chicken, cut into bite-sized pieces: Boneless, skinless chicken breasts are the leanest option and work perfectly here. For even more flavor and juiciness, you could opt for boneless, skinless chicken thighs. The most important thing is to cut the chicken into uniform, bite-sized pieces (about 1-inch cubes) so they cook quickly and evenly.
1 tablespoon all-purpose seasoning mix for the chicken: This is your secret weapon for instantly flavorful chicken. An all-purpose blend typically includes salt, pepper, garlic powder, onion powder, and perhaps some paprika or dried herbs. You can use your favorite store-bought blend (like a Mrs. Dash or a generic “chicken seasoning”) or create your own.
1/4 teaspoon cayenne: This small amount of cayenne pepper won’t make the dish spicy, but it will add a subtle, background warmth that elevates the other flavors and cuts through the richness of the cream sauce. If you enjoy heat, feel free to increase this to ½ teaspoon.
1 (7-ounce) jar DeLallo sun-dried tomatoes, drained: This is the star of the show. Sun-dried tomatoes offer an intense, concentrated sweet-tart tomato flavor and a satisfyingly chewy texture. Using tomatoes packed in oil is highly recommended. When you drain them, don’t worry about getting every last drop of oil off—that residual flavored oil is liquid gold and will add immense depth to your sauce. The DeLallo brand is specified for its quality, but any good quality oil-packed sun-dried tomatoes will work.
3 cloves garlic: Fresh garlic is essential for a vibrant, aromatic sauce. The recipe calls for 3 cloves, but feel free to measure with your heart. Mince it finely to ensure it distributes evenly and doesn’t burn.
1 cup heavy cream: This is the base of our luxurious, creamy sauce. Heavy cream (or heavy whipping cream) has a high-fat content (around 36%) which allows it to simmer without curdling and creates an irresistibly silky texture.
1/2 cup Mozzarella cheese: Freshly shredded low-moisture mozzarella is the key to that beautiful, cheesy melt. It’s what makes the sauce gooey and delicious. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can prevent it from melting smoothly.
1/2 cup Parmesan cheese: Parmesan adds a sharp, nutty, and salty flavor that beautifully complements the cream and mozzarella. It deepens the sauce’s complexity. For the best results, use a wedge of authentic Parmigiano-Reggiano and grate it yourself.
2 cups spinach: This is the “Florentine” element. Two cups of fresh spinach might look like a lot, but it wilts down to almost nothing, infusing the dish with nutrients, a touch of earthy flavor, and a beautiful fleck of green.
1/2 cup chicken broth: This is your tool for controlling the sauce’s consistency. As the cheese melts and the pasta absorbs the liquid, the sauce can become quite thick. A splash of chicken broth will thin it out to the perfect consistency without diluting the flavor. You can also use reserved pasta water for this purpose.
Salt to taste: Because ingredients like Parmesan cheese, chicken broth, and the seasoning mix already contain salt, it’s crucial to taste the final dish before adding any more.

Instructions

Follow these steps for a flawless Sun Dried Tomato Chicken Florentine Pasta every time. The process is straightforward and designed for maximum flavor in minimum time.

Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Be generous with the salt—it should taste like the sea. This is your only chance to season the pasta itself. Add the ziti or your pasta of choice and cook according to the package directions until it is al dente. This means it should still have a slight bite to it, as it will continue to cook a little more when you add it to the hot sauce. Before draining, reserve about one cup of the starchy pasta water. This water is an excellent emulsifier and can be used alongside or instead of chicken broth to thin the sauce. Drain the pasta and set it aside.

Step 2: Sauté the Chicken
While the pasta is cooking, heat the butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and foaming, add the bite-sized chicken pieces in a single layer. Be careful not to crowd the pan, as this will cause the chicken to steam rather than sear. If necessary, cook the chicken in two batches. Sprinkle the chicken evenly with the all-purpose seasoning and the cayenne pepper. Sauté, stirring occasionally, for about 5-7 minutes, or until the chicken is golden brown on all sides and cooked through. Use a slotted spoon to remove the chicken from the skillet and set it aside on a plate.

Step 3: Build the Flavor Base
Reduce the heat to medium. Drain the sun-dried tomatoes, reserving a teaspoon of the flavored oil if you like. Chop the tomatoes into smaller, bite-sized pieces. Add the chopped sun-dried tomatoes to the same skillet where you cooked the chicken. The pan will have browned bits (fond) from the chicken, which are packed with flavor. Sauté the tomatoes for about a minute, then add the minced garlic. Continue to sauté for another 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Step 4: Create the Cream Sauce
Pour the heavy cream into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle, slow simmer—you should see small bubbles around the edges, but it should not be at a rolling boil. Boiling cream can cause it to separate. Once simmering, reduce the heat to low and begin adding the cheeses. Add the shredded mozzarella and grated Parmesan in small handfuls, stirring continuously until each addition is fully melted and incorporated before adding the next. This gradual process ensures a smooth, velvety sauce without any clumps.

Step 5: Bring It All Together
Once the cheese sauce is smooth, stir the cooked chicken back into the skillet. Then, add the drained pasta and the fresh spinach. Stir everything together gently but thoroughly. The heat from the sauce will cause the spinach to wilt almost immediately, shrinking in volume and incorporating beautifully into the dish. At this point, assess the consistency of your sauce. If it seems too thick, stir in the chicken broth (or the reserved pasta water) a few tablespoons at a time until it reaches your desired consistency. Finally, taste the pasta and season with salt and freshly ground black pepper as needed. Serve immediately.

Nutrition Facts

Please note that these nutritional values are an estimate and can vary based on the specific ingredients used, such as the type of chicken, the brand of cheese, and the exact all-purpose seasoning.

Servings: 6 large servings
Calories per serving (approximate): 650-750 kcal

This dish provides a substantial amount of protein from the chicken and cheese, which is essential for muscle repair and satiety. The pasta delivers carbohydrates for energy, while the fat from the cream and cheese makes the dish rich and satisfying. The spinach and tomatoes contribute essential vitamins and minerals, including Vitamin K, Vitamin A, and iron.

Preparation Time

This recipe is designed to be a quick and efficient meal, perfect for any night of the week.

Prep Time: 10 minutes (chopping chicken, mincing garlic, gathering ingredients)
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve

While this Sun Dried Tomato Chicken Florentine Pasta is a magnificent meal on its own, a few simple additions can elevate it to a full-blown feast.

Garnishes: A beautiful presentation makes the meal even more appealing.
- Fresh Herbs: Sprinkle freshly chopped flat-leaf parsley or basil over the top just before serving for a pop of color and fresh flavor.
- Extra Cheese: Offer extra grated Parmesan at the table for those who love an extra cheesy kick.
- Red Pepper Flakes: For a touch of heat, a small sprinkle of red pepper flakes on individual servings works wonders.
Perfect Pairings (Side Dishes):
- Crusty Bread: A warm, crusty baguette or garlic bread is a must-have for sopping up every last bit of the incredible cream sauce.
- Simple Green Salad: The richness of the pasta is beautifully balanced by a light, crisp green salad. Toss mixed greens, cherry tomatoes, and cucumber with a simple lemon vinaigrette to cut through the creaminess.
- Roasted Vegetables: If you want to add more veggies to the meal, serve it alongside roasted broccoli, asparagus, or green beans. A simple toss with olive oil, salt, and pepper is all they need.
Wine Pairings:
- White Wine: A crisp, acidic white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is a classic choice. The acidity will complement the sun-dried tomatoes and cut through the richness of the sauce.
- Red Wine: If you prefer red, opt for a light-bodied, low-tannin wine like a Pinot Noir. Its earthy notes will pair well with the chicken and spinach without overpowering the dish.

Additional Tips for Success

Here are five professional tips to help you master this recipe and adapt it to your needs.

1. The Secret to the Smoothest Sauce:
To avoid a grainy or clumpy cheese sauce, follow two rules. First, use low heat. Once you add the cream, never let it come to a full boil. Second, use freshly shredded cheese. Pre-shredded cheeses are coated in starches like potato starch or cellulose to prevent clumping in the bag, but these same starches can prevent the cheese from melting into a silky-smooth sauce. Taking two extra minutes to grate your own cheese makes a world of difference.

2. Master the Art of Meal Prep:
You can do most of the prep work ahead of time to make this a true “throw it together” 15-minute meal. In the morning or the night before, you can:

Cut the chicken into bite-sized pieces and store it in an airtight container.
Chop the sun-dried tomatoes and mince the garlic.
Shred the mozzarella and Parmesan cheeses.
When it’s time to cook, everything is ready to go, drastically cutting down your hands-on time.

3. Storing and Reheating Leftovers Perfectly:
Leftover cream-based pasta can sometimes become dry or oily when reheated. To store, place the cooled pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, add the pasta to a skillet over low-medium heat with a splash of milk, cream, or chicken broth. Stir gently until it’s warmed through. The added liquid will help “revive” the sauce, bringing it back to its original creamy consistency. Microwaving in 60-second intervals, stirring in between, also works if you add a splash of liquid first.

4. Easy Variations and Substitutions:
This recipe is a fantastic template. Feel free to get creative!

Protein Swap: Try it with Italian sausage (casings removed) or sautéed shrimp instead of chicken.
Make it Vegetarian: Simply omit the chicken and add more vegetables like sautéed mushrooms, roasted red peppers, or artichoke hearts for a hearty and delicious vegetarian meal.
Lighten It Up: To reduce the fat and calories, you can substitute the heavy cream with half-and-half or evaporated milk. The sauce won’t be quite as rich, but it will still be creamy and delicious. You can also bulk up the dish with more spinach or other vegetables.

5. Don’t Ditch the Pasta Water:
We mentioned it in the instructions, but it bears repeating: starchy pasta water is a chef’s secret ingredient. The starches leached from the pasta create a natural emulsifier that helps bind the sauce to the pasta, creating a more cohesive and restaurant-quality dish. It also thins the sauce without making it watery. Always reserve a cup before you drain your pasta. You may not need it all, but it’s better to have it and not need it than to need it and not have it.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh?
A: Absolutely! Frozen spinach is a great, convenient alternative. You will need about a 10-ounce package. The key is to thaw it completely and then squeeze out as much excess water as possible before adding it to the sauce. You can do this by placing the thawed spinach in a clean kitchen towel or several layers of paper towels and wringing it out. If you add it with all its water, it will make your sauce too thin and watery.

Q2: My sauce seems too thick (or too thin). How can I fix it?
A: This is an easy fix! If your sauce is too thick, which can happen as the pasta absorbs the liquid, simply stir in a splash of chicken broth or the reserved pasta water until it reaches your desired consistency. If your sauce is too thin, you can let it simmer on low for a few more minutes to reduce and thicken, or you can stir in another small handful of Parmesan cheese, which will help thicken it up.

Q3: Can I make this dish gluten-free?
A: Yes, making this dish gluten-free is very simple. Just substitute the regular ziti with your favorite brand of gluten-free pasta. Cook the gluten-free pasta according to its specific package directions, as cooking times can vary significantly. All other ingredients in the recipe are naturally gluten-free, but always double-check the labels on your all-purpose seasoning and chicken broth to be sure.

Q4: What does “Florentine” actually mean in cooking?
A: “Florentine” is a culinary term used to describe a dish that is served on a bed of or contains cooked spinach. The term is believed to have originated with Catherine de’ Medici, who, upon leaving her native Florence, Italy, to marry King Henry II of France in the 16th century, brought her own Florentine cooks with her. She supposedly insisted that spinach be served at every meal, and thus dishes prepared in this style came to be known as “Florentine.”

Q5: What’s the best way to cut the chicken for this recipe?
A: For the best results, you want uniform, bite-sized pieces of chicken that will cook quickly and evenly. Aim for 1-inch cubes. The easiest way to achieve this is to first slice the chicken breast (or thigh) horizontally to make thinner cutlets. Then, cut those cutlets into 1-inch strips, and finally, cut the strips into 1-inch cubes. This ensures that every piece is roughly the same size, so you won’t have some pieces that are overcooked and dry while others are undercooked.