Pesto Chicken Florentine

If you’re looking to eat better – this recipe is a great one! With the spinach and tomatoes on top, you get a nice serving of veggies with every spoonful. You can use low-fat Alfredo to cut back on calories, and make it healthier by using whole-wheat pasta! Any way you fix this one up, it is sure to be a family favorite!

Serves: 6

Pesto Chicken Florentine

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2-3 chicken breasts, cut into thin strips
  • 2 cups fresh spinach leaves
  • 15 ounces Alfredo sauce
  • 3 Tablespoons pesto
  • 8 ounces penne pasta
  • grated Romano or Parmesan cheese
  • 1 tomato, diced


  1. In large pot of salted boiling water, cook pasta for 8-10 minutes (or until al dente). Rinse under cold water and drain.
  2. In another sauce pan, warm Alfredo sauce on medium until heated through. Add the 3 tablespoons of pesto and set aside.
  3. Heat oil in a large skillet on medium heat.
  4. Add the garlic, and saute for 1 minute.
  5. Add in chicken strips and cook until chicken is browned and cooked all the way through.
  6. Add spinach and saute for another 2-3 minutes.
  7. In a large bowl, add spinach and chicken mixture to pasta, and then stir in the pesto/Alfredo mixture.
  8. Mix well, and top with tomatoes and cheese to serve.

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