Go Back
+ servings

10-Minute Chicken Florentine Pasta

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6
Author The Seasoned Mom


  • 12 ounces thin spaghetti
  • 1 lb. cooked diced chicken (you can use a store-bought rotisserie chicken, left-over chicken from another meal, or just plain baked, poached, or grilled chicken)
  • 1 6 ounce bag baby spinach
  • ¼ cup grated Parmesan cheese
  • 1 7.5 ounce jar sundried tomatoes in olive oil
  • ¼ cup toasted pine nuts *


  • Cook pasta according to package directions. Drain, and return to the pot.
  • While the pasta is cooking, drain and chop the sundried tomatoes…BUT, be sure to reserve the oil that they are packed in. You will need it for the recipe.
  • After you return the cooked pasta to the pot, stir in chicken, spinach, chopped tomatoes, Parmesan, and reserved oil from the tomatoes. Gently toss to combine.
  • Heat pasta mixture over low heat, just until spinach is wilted and the ingredients are heated through.
  • Garnish with pine nuts just before serving.
  • *To quickly toast my pine nuts, I put them on a paper towel on top of a microwave-safe plate. Microwave the pine nuts for 1 minute. Stir, and microwave for an additional 1 minute. They should be perfectly toasted!