Delish Sun-Dried Tomato Chicken Florentine Pasta
I make this Delish Sun-Dried Tomato Chicken Florentine Pasta when I want dinner to feel fancy but still be ready before I question my life choices. It’s creamy, tangy from the sun-dried tomatoes, and sneaky-green thanks to spinach that makes you feel virtuous while eating carbs. It’s the kind of meal that says I have my life together — until you see the pile of dirty pans and the jar of sun-dried tomatoes I “meant to finish” three weeks ago.
Once, I tried to impress my in-laws with this and forgot to tell my husband to not reheat the leftover chicken in the microwave for 90 seconds straight. Spoiler: chicken that rubberized midbite doesn’t improve relations. My kid tried to “help” by dumping parmesan on the floor and then taste-testing underfoot, so dinner became slightly saltier and much crunchier. We survived, the pasta was still eaten, and I learned two things: never leave the microwave to a well-meaning adult and always have extra pasta. Also, apparently parmesan doubles as a floor seasoning.
You may also like:
Featured Comments
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was absolutely loved. Loved how the rich came together.”
Why You’ll Love This Delish Sun-Dried Tomato Chicken Florentine Pasta
– It looks fancy, tastes richer than your paycheck, and uses only one pan if you’re brave.
– Sun-dried tomatoes give tomato flavor with the attitude of someone who’s been abroad.
– Spinach sneaks in vegetables without staging a protest (the kids won’t know, and you’ll feel smug).
– Quick enough for weeknights, impressive enough for guests who can’t see the sink.
Time-Saving Hacks
– Use pre-cooked rotisserie chicken. Yes, it’s cheating. Yes, it’s delicious.
– Buy chopped sundried tomatoes in oil instead of fiddling with soaking and slicing — less drama, more dinner.
– Skip the separate pot for pasta: cook pasta and reserve a cup of starchy water, then toss directly in the sauce pan to marry flavors and reduce dish count. Trust me, your future self will thank you.
– Use baby spinach (no chopping) and pre-grated parmesan. It’s not lazy, it’s strategic.
Serving Ideas
– Serve with a crisp salad and a vinaigrette that tells people you eat greens sometimes.
– Pair with crusty bread or garlic bread if you’re lactose-tolerant and morally correct about butter.
– Serve with wine if the kids drove you nuts; sparkling water if you’re pretending to be healthy; or both, because I don’t judge.
– If you want to impress, add a drizzle of good olive oil and some lemon zest like you know things about flavor layering.
What to Serve It With
Keep it simple: a green salad, roasted broccoli, or some store-bought garlic knots. If you bring something elaborate, I will assume you hate free time.
Tips & Mistakes
– Don’t overcrowd the pan when browning chicken — it steams instead of getting a golden crust. I learned this after a soggy chicken incident (it was tragic, but edible).
– Taste as you go. Sauce too tangy? A touch of cream or butter smooths it out. Too bland? Salt, lemon, or more sun-dried tomatoes.
– If your sauce separates, a splash of pasta water and a gentle stir usually rescues it. Cooking is a series of tiny emergencies.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3-4 days.
– Reheat gently on the stove with a splash of water or cream to revive the sauce. Microwave works in a pinch — but don’t let anyone reheat meat for too long (see rubber chicken saga).
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use turkey or tofu instead of chicken for a twist.
– Swap heavy cream for half-and-half or a dairy-free alternative if needed.
– Add mushrooms or sun-dried tomato pesto for extra oomph.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Sun-Dried Tomato Chicken Florentine Pasta
Ingredients
Main Ingredients
- 1 lb Chicken Breast Cut into bite-sized pieces
- 8 oz Pasta Fusili or penne recommended
- 0.5 cup Sun-Dried Tomatoes Chopped
- 2 cups Fresh Spinach Washed and chopped
- 0.25 cup Parmesan Cheese Grated
Instructions
Preparation Steps
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add chicken and cook until browned, approx. 5-7 minutes.
- Stir in sun-dried tomatoes and spinach, cook until spinach wilts.
- Combine pasta with the chicken mixture, sprinkle with parmesan cheese, and stir to combine.
