Sun Dried Tomato Chicken Florentine Pasta
Total Time
30 minutes
Prep Time
5 mins
Cook Time
25 mins
Rating
4 out of 5 stars
(64)
Ingredients
6 servings
- 8 ounces ziti or other pasta
- 1 tablespoon butter
- 1 lb. chicken, cut into bite-sized pieces
- 1 tablespoon all-purpose seasoning mix for the chicken
- 1/4 teaspoon cayenne
- 1 7-ounce jar DeLallo sun dried tomatoes, drained
- 3 cloves garlic
- 1 cup heavy cream
- 1/2 cups Mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 cups spinach
- 1/2 cup chicken broth
- Salt to taste
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Preparation
Step 1
Cook the pasta according to package directions. Drain and set aside.
Step 2
Heat the butter in a skillet over medium-high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.
Step 3
Drain the oil from the sun-dried tomatoes. Chop into smaller pieces if desired. Add them to the pan with the garlic and sauté for a few minutes until fragrant.
Step 4
Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.
Step 5
Stir in the cooked pasta and spinach – the spinach will start to cook down almost immediately. If needed, add in the chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.
Step 6
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Chef's notes
Recipe Update:
This recipe was updated in June 2020 to make it even better. The previous version used 1/2 cup of half and half and 1 1/2 cups whole milk in place of the heavy cream, as well as 1 1/2 cups of mozzarella instead of the new amounts listed for mozzarella and Parmesan.
Vegetarian Version:
If you want a similar version of this pasta without the meat, check out this sun-dried tomato pasta!
I’ve also used DeLallo’s sun dried tomato bruschetta in this recipe as well as DeLallo’s jarred cherry tomatoes (similar to the sun dried tomatoes but a little more plump and round).
