You don’t even have to boil the pasta or cook the chicken — just stir everything together for a delicious Dump-and-Bake Chicken Florentine Pasta in minutes! It’s a one dish meal that makes weeknight dinners easy!
Last July I shared a Dump-and-Bake Summer Pasta with corn, zucchini, tomatoes and chicken, which y’all LOVED. I have (what seems like) zillions of other dump-and-bake recipes on the blog, but that has definitely been a favorite.
Since the holiday season is upon us and a “summer pasta” no longer seems very appropriate, I thought that you guys might appreciate a similar dish that’s better suited for December. Consider this Dump-and-Bake Chicken Florentine Pasta the “winterized” version of your favorite warm-weather casserole!
Plus, if we’re being cute, the red tomatoes and the green spinach give the Chicken Florentine Pasta a festive Christmas-inspired color palette!🎄
Quick background: In the culinary world, “Florentine” refers to a recipe that is prepared in the style of the Italian region of Florence. There are obviously many, many different ways to create a “Florentine” dish, but the common thread is often the inclusion of spinach. If you see a recipe with “Florentine” in the title, you can go ahead and assume that there’s plenty of spinach in there!
I see this as a perfect way to sneak some extra veggies into my boys’ bodies in a mild, cheesy, palatable and EASY dinner that doesn’t require any prep work. My Dump-and-Bake Chicken Florentine Pasta is a warm, cozy, and flavorful one-dish meal that’s absolutely perfect for the season!
DUMP-AND-BAKE CHICKEN FLORENTINE PASTA
Dump-and-Bake Chicken Florentine Pasta
- 1 14.5 ounce can (2 cups) low-sodium chicken broth
- 1 16 ounce jar (about 1 ¾ cups) Alfredo sauce
- 2 teaspoons minced fresh garlic
- ½ teaspoon salt
- 1 lb. raw boneless skinless chicken breasts, diced
- 2 pkg. 10 ounces each frozen chopped spinach, thawed, with all of the liquid squeezed out*
- ½ cup chopped or torn fresh basil leaves divided
- 1 14.5 ounce can petite-diced tomatoes (NOT drained)
- 12 ounces about 3 ¾ cups uncooked uncooked penne pasta
- 4 ounces about 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, whisk together chicken broth, Alfredo sauce, garlic and salt until completely combined.
- In the prepared baking dish, stir together raw chicken, spinach, ¼ cup of chopped basil leaves, tomatoes, and uncooked pasta. I like to use my hands to gently combine and evenly distribute all of the ingredients. Pour chicken broth mixture over top and stir to combine.
- Cover the dish tightly with foil and bake for 40 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella and Parmesan cheeses over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted, pasta is tender, and chicken is cooked through).
- Garnish with remaining basil leaves just before serving.
*I find that it’s easiest to dry the spinach by wrapping the thawed spinach in a dishtowel and squeezing out all of the liquid over the sink.
Cooking Just for Two? You can prepare a smaller casserole by cutting all of the ingredients in half and baking the pasta in an 8-inch square pan.
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