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Front shot of chicken florentine pasta with frozen spinach in a casserole dish
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5 from 1 vote

Chicken Florentine Pasta

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!
Course Dinner
Cuisine Italian
Keyword chicken florentine pasta, chicken florentine pasta with frozen spinach, Chicken Pasta Bake
Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Servings 6 - 8 servings
Calories 330.7kcal
Author Blair Lonergan


  • 1 (14.5 ounce) can (about 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 (10 ounce) packages 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 penne pasta
  • 4 ounces (about 1 cup) grated 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.


  • This recipe calls for raw chicken, which cooks right in the dish with the pasta. If you prefer, you can use about 1 ½ - 2 cups of cooked, diced chicken (such as leftovers from another meal or a store-bought rotisserie chicken).
  • Don't have penne pasta? Substitute with any similar short pasta. You may have to adjust the cooking time slightly, depending on the shape that you use. Bowtie pasta would be a great alternative!
  • Make this Chicken Florentine Pasta with sun dried tomatoes! Simply drain a jar of oil-packed sun dried tomatoes, chop (if necessary), and stir them into the casserole before baking.
  • Add a lemon twist! For Lemon Chicken Florentine, add a few squeezes of fresh lemon juice and a small amount of lemon zest to the dish.
  • Can you freeze Chicken Florentine Pasta? Since the Alfredo sauce in this recipe is cream-based, it is not a good option to freeze. The sauce can "break" when thawed, and the pasta may be mushy.
  • Have leftovers? The leftover pasta will stay fresh in the refrigerator for up to 3 days.
  • Cooking for a smaller family? Cut the ingredients in half and prepare the casserole in an 8-inch baking dish. The rest of the cooking instructions remain the same.
  • Is Chicken Florentine Pasta healthy? This dish is a balanced combination of carbs, protein, veggies and fat. One serving of the casserole has just 330 calories and 25 grams of protein! Thanks to the pasta, the recipe is not low-carb or Keto-friendly. There are about 38 grams of carbohydrates in each serving.


Serving: 1/8 of the recipe | Calories: 330.7kcal | Carbohydrates: 37.6g | Protein: 25.7g | Fat: 8.1g | Saturated Fat: 4.4g | Cholesterol: 61.2mg | Sodium: 884.2mg | Fiber: 2.5g | Sugar: 3.7g