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Lightened Up One Pot Creamy Chicken Florentine Pasta

This Lightened Up One Pot Creamy Chicken Florentine Pasta is one of our favorite one pot meals-it’s quick and easy to make, and extremely delicious!

Makes 6 servings

I’m a big fan of simple one-pot meals and this Lightened Up One Pot Creamy Chicken Florentine Pasta is exactly that-a no fuss, family friendly pasta dish-that’s sure to be huge hit!

What makes something Florentine? 

In the culinary arts, the word Florentine (pronounced “FLOR-en-teen”), or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component, and sauce.

What ingredients do I need to make this Lightened Up One Pot Creamy Chicken Florentine Pasta?

  • Boneless skinless chicken tenders or breastsseasoned with salt and pepper and cut into bite sized pieces
  • Onion-chopped
  • Garlic– minced
  • Penne, ziti or rigitoni, or any other tubular pasta-you could use whole grain or gluten-free pasta, if desired.
  • Low sodium chicken broth
  • Fire roasted tomatoes or sun dried tomatoes– you can use the fire roasted tomatoes that are canned-be sure to drain any juice or sun dried tomatoes, not in oil.
  • Reduced fat shredded mozzarella cheese
  • Parmesan cheese-grated
  • Baby spinach leaves -Frozen spinach will work, however I like to use fresh spinach. Fresh is BEST! Keep in mind-when using frozen spinach it contains a lot of water. You will want to drain all the excessive water or moisture before adding it to the dish.
  • Fat free half and half- if you don’t want to use fat free half and half you can substitute it with 1/4 cup skim or unsweetened almond milk whisked with 2 Tbsp melted with light butter or 1/4 cup non fat plain Greek yogurt.

How do I make this Lightened Up One Pot Creamy Chicken Florentine Pasta?

Spray a large skillet or dutch oven with non stick cooking spray. Season the chicken pieces with salt and pepper. Then cook the chicken pieces and onion until chicken is no longer pink, about 5-7 minutes. Add in the garlic and cook for 1 minute.

Stir in the pasta, chicken broth, and fire roasted tomatoes or sun dried tomatoes.

Continue to stir until combined.

Cover and simmer on medium to low heat, stirring occasionally for 12-14 minutes or until pasta is tender.

Remove lid and reduce to low heat.

Stir in the mozzarella cheese, Parmesan cheese, and spinach.

Pour in fat free half and half and stir until well combined.

Remove from heat. 

Serve and enjoy! 

Store leftovers in the fridge for up to 3 days.

Can I freeze the leftovers?

Since this recipe has a cream base-it is not a good option to freeze-the cream sauce may curd or separate once it’s thaws and reheats.

Ingredients:

  • 1 lb. boneless skinless chicken tenders or breasts, cut into bite sized pieces
  • salt and black pepper, to taste
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. penne, ziti, rigitoni, or bowtie pasta, uncooked- you can use whole grain or gluten free pasta, if desired.
  • 1 1/2 cups low sodium chicken broth
  • 1 (14.5 oz.) can fire roasted tomatoes, drained or 1/4 cup sun dried tomatoes, not in oil
  • 1 cup reduced fat shredded mozzarella cheese
  • 3 cups baby spinach leaves 
  • 1/4 cup fat free half and half or you can use 1/4 cup skim or unsweetened almond milk mixed with 2 Tbsp melted with light butter or non fat Greek yogurt
  • 1/4 cup grated Parmesan cheese 

Directions: 

  1. Spray a large skillet with non stick cooking spray. Season the chicken pieces with salt and pepper.
  2. Cook the chicken pieces and onion until the chicken is no longer pink, about 5-7 minutes. Add in the garlic and cook for 1 minute.
  3. Stir in the uncooked pasta, chicken broth, and fire roasted tomatoes or sun dried tomatoes. Continue to stir until combined.
  4. Cover with lid and let it simmer on medium to low heat, stirring occasionally for 12-14 minutes or until pasta is tender.
  5. Remove lid and reduce to low heat.
  6. Stir in the mozzarella cheese, Parmesan cheese, and spinach.
  7. Pour in fat free half and half and stir until well combined. Remove from heat. 
  8. Garnish with more Parmesan cheese, for additional points.
  9. Serve and enjoy! 

Makes 6 ( 1 cup) servings

6 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Recipe adapted from: Countryside Cravings

Yield: 6

Lightened Up One Pot Creamy Chicken Florentine Pasta

Lightened Up One Pot Creamy Chicken Florentine Pasta

This Lightened Up One Pot Creamy Chicken Florentine Pasta is one of our favorite one pot meals-it's quick and easy to make, and extremely delicious!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 5 minutes
Total Time 29 minutes

Ingredients

  • 1 lb. boneless skinless chicken tenders or breasts, cut into bite sized pieces
  • salt and black pepper, to taste
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. penne, ziti or rigitoni, or bowtie pasta, uncooked. You could use gluten-free or whole grain pasta, if desired.
  • 1 1/2 cups low sodium chicken broth
  • 1 (14.5 oz.) can fire roasted tomatoes, drained or 1/4 cup sun dried tomatoes, not in oil
  • 1 cup reduced fat shredded mozzarella cheese
  • 3 cups baby spinach leaves 
  • 1/4 cup fat free half and half or you can use 1/4 cup skim or unsweetened almond milk mixed with 2 Tbsp melted with light butter 
  • 1/4 cup grated Parmesan cheese

Instructions

      1. Spray a large skillet with non stick cooking spray. Season the chicken pieces with salt and pepper.
      2. Cook the chicken pieces and onion until the chicken is no longer pink, about 5-7 minutes. Add in the garlic and cook for 1 minute.
      3. Stir in the uncooked pasta, chicken broth, and fire roasted tomatoes or sun dried tomatoes. Continue to stir until combined.
      4. Cover with lid and let it simmer on medium to low heat, stirring occasionally for 12-14 minutes or until pasta is tender.
      5. Remove lid and reduce to low heat.
      6. Stir in the mozzarella cheese, Parmesan cheese, and spinach.
      7. Pour in fat free half and half and stir until well combined. Remove from heat. 
      8. Garnish with more Parmesan cheese, for additional points. Serve and enjoy! 

    Makes 6 ( 1 and 1/4 cup) servings

    6 Points® per serving

Notes

Smartpoints: GREEN: 8 smartpoints per serving BLUE: 6 smartpoints per serving PURPLE: 3 smartpoints per serving if using whole grain pasta

  • Store leftovers in the fridge for up to 3 days. Since this recipe has a cream base-it is not a good option to freeze-the cream sauce may curd or separate once it's thaws and reheats.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 328Total Fat: 7gSaturated Fat: 3gCholesterol: 57mgSodium: 860mgCarbohydrates: 38gNet Carbohydrates: 34gFiber: 4gSugar: 3gProtein: 38g

Elaine Harrison

Tuesday 15th of March 2022

Made it, love it! Absolutely delicious…

Just wondering if this dish would freeze well?

Lanise Mohn

Sunday 6th of March 2022

Delicious! My husband loved them as well.

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