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Pesto Chicken Florentine

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Pesto Chicken Florentine

  • Non Veg
  • 55 mins
  • Serves 4
  • Easy



Pesto Chicken Florentine is a dish that has its origins back in Florence, Italy. Like a lot of other contemporary dishes from Florence, this dish features spinach heavily sautéed in butter. It is additionally topped off with a white sauce called Alfredo sauce.

It has to be mentioned that in the traditional version of this dish, there is no Pesto but it adds a great deal of flavor and zest to it while also serving as a terrific complementary item to the sautéed spinach. This combination of Pesto, chicken and Alfredo sauce is what creates one of the most iconic dishes out of Italy.

Health benefits:

The Pesto Chicken Florentine has nearly 21 grams of protein per 100 grams of the chicken portion. Additionally, great amounts of B6 Vitamin, as well as Vitamin A and C, are also present. These can prove incredibly valuable in reducing the inflammation of the body.

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How to Make Pesto Chicken Florentine

  • You will need to set up a large skillet to work on this dish.
  • Sauté the garlic in the hot oil for about a minute.
  • Make sure you get the garlic crispy enough.
  • Add chicken to it and cook for about 7-10 minutes on each side.
  • One your chicken is cooked, add spinach.
  • Sauté these two items together for about 4-5 minutes.
  • On the other hand, cook pasta according to your portion needs.
  • Rinse it properly after you’re done with the pasta.
  • Add garlic to a different pan and sauté it for 1 minute.
  • Add broth and bring it to a boil.
  • Add the chilies and the cream as well.
  • Add salt, pepper and parmesan cheese once you’ve got it thickened.
  • Keep stirring constantly to avoid any stickiness.
  • Once the sauce has reached the required thickness, add 2 tablespoons of pesto sauce and set aside.
  • Add the chicken and spinach mixture to the pasta.
  • Stir the Pesto/Alfredo sauce properly.

Mix them up well and top it off with Romano cheese.

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