Creamy Pesto Chicken Florentine Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil, add 1 tbsp salt, then add 12 oz penne. Cook until al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Prepare chicken

Pat 1 lb chicken breasts dry and, if thick, slice horizontally to make 4 thin cutlets or pound to even thickness (~1/2 inch). Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.

Sear chicken

Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add chicken and sear 3–4 minutes per side until golden brown (it will finish cooking in the oven). Transfer chicken to a plate and tent with foil.

Sauté aromatics & mushrooms

Reduce heat to medium, add remaining 1 tbsp olive oil if needed. Add 1 small chopped shallot and sauté 1–2 minutes until softened. Add 8 oz sliced mushrooms and cook 5–6 minutes until they release moisture and begin to brown. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Wilt spinach

Add 6 cups fresh baby spinach to the skillet in batches, stirring until wilted (about 2–3 minutes total). Season vegetables lightly with a pinch of salt and pepper.

With the pan over medium heat, pour in 1/2 cup low-sodium chicken broth to deglaze, scraping browned bits from the pan. Stir in 1 cup heavy cream and 2 oz softened cream cheese, whisking until smooth and beginning to simmer gently (do not boil).

Whisk in 1/2 cup prepared basil pesto, 1 tbsp lemon juice, 1/4 cup grated Parmesan, 1/4 tsp red pepper flakes, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer for 2–3 minutes until sauce thickens slightly. If sauce seems too thick, add up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Return the seared chicken to the skillet, nestling into the sauce and vegetables. Add the drained pasta to the pan and gently toss to coat everything evenly with the creamy pesto sauce. If your skillet is not large enough, combine in a large mixing bowl and transfer to a 9x13-inch baking dish.

Sprinkle 3/4 cup shredded mozzarella evenly over the top and then 1/2 cup crumbled feta. Drizzle 1 tbsp extra virgin olive oil over the assembled dish.

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until cheese is melted and bubbling and chicken registers 165°F (74°C). For a golden top, broil on high for 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes. Taste and adjust seasoning with salt and pepper if needed. Spoon onto plates and serve warm, garnishing with an extra drizzle of olive oil or a small spoonful of extra pesto if desired.