Chicken Florentine Mac
This creamy and comforting dish combines tender chicken, fresh spinach, and melted cheese in a rich pasta. It's the perfect late-night meal that’s not only indulgent but packed with nutritional benefits.
Equipment
- Large Skillet
- Pot for boiling pasta
- Baking Dish if using breadcrumbs for topping
- Whisk
- Pan or saucepan for making the cream sauce
- Strainer for draining pasta
Ingredients
- Boneless skinless chicken breasts (about 1 lb)
- Elbow macaroni or penne pasta about 2 cups
- Fresh spinach 4 cups
- Heavy cream 1 cup
- Butter 2 tbsp
- Parmesan cheese ½ cup, grated
- Mozzarella cheese 1 cup, shredded
- Gruyère or Fontina cheese ½ cup, shredded
- Breadcrumbs optional, for topping
- Salt and pepper to taste
- Garlic optional, 1 clove, minced
Instructions
Cook the pasta
- Boil the elbow macaroni or penne pasta according to package directions. Drain and set aside.
Cook the chicken
- In a skillet, cook the boneless chicken breasts until golden and cooked through, about 6-7 minutes per side. Cut into bite-sized pieces.
Make the sauce
- In a large pan, melt the butter over medium heat. Add the garlic (if using) and sauté until fragrant. Slowly add the heavy cream, whisking to avoid lumps. Stir in the Parmesan, mozzarella, and Gruyère (or Fontina) cheese until melted and smooth.
Add the spinach
- Stir in the fresh spinach and cook until wilted.
Combine pasta and chicken
- Add the cooked pasta and chicken pieces to the pan, tossing everything together to coat evenly in the creamy sauce.
Optional topping
- Sprinkle with breadcrumbs for a crispy finish, then bake at 350°F for 10 minutes until golden and bubbly (optional)
Serve
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- Feel free to swap out the chicken for a vegetarian protein, such as tofu or tempeh, for a vegan-friendly version.
- Add extra veggies like roasted bell peppers, mushrooms, or tomatoes for more flavor and nutrition.