Up your weeknight game with this Chicken Florentine Pasta Skillet full of juicy chicken, al dente pasta and fresh spinach in a creamy white wine sauce.
Chicken Florentine Pasta Skillet
Paul had a Marine Corps buddy stop in town unexpectedly today and between housework, errands and work deadlines I didn’t have much time to devote to making dinner.
Thursday’s we typically have skillet meals because it is #TGIT
and if you don’t know what that is, we have a problem…
Because I love Scandal and Olivia Pope!
So I grabbed a rotisserie chicken, a bottle of Chardonnay and chunk of Fontina cheese at the store to go with the fresh spinach and bow tie pasta already in the casa kitchen. The result was this elegant, delicious and easy Chicken Florentine Pasta Skillet.
What did you have for dinner tonight?!
Here is the cast iron skillet I use for most of my skillet meals!
- 2 tablespoons extra virgin olive oil
- 1 large shallot, finely diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken, roughly chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 2 cups bow tie pasta
- ½ cup heavy cream
- 1 cup grated Fontina cheese
- 10 ounce fresh baby spinach
- Heat a large cast iron skillet over medium heat. Add oil, shallot, bell pepper and garlic. Cook 2-3 minutes.
- Add chicken to skillet, cook 2-3 minutes.
- Stir in wine and chicken stock.
- Add pasta and bring to a low boil. Cover, reduce to low and simmer 8 minutes.
- Stir in heavy cream and cheese until melted. Removed from heat. Salt and pepper to taste.
- Add spinach and stir until wilted. Serve immediately.
*This post contains affiliate links. If you make a purchase it doesn’t cost you anything but I do earn a small referral!