One-Pan Chicken Florentine Spaghetti

Pasta, cream sauce, shredded chicken, fresh spinach, tomatoes, and lemon juice come together for a filling and elegant supper in less than 30 minutes.

  • DISH TYPE
    Entrée
  • COURSE
    Pasta or Noodles
  • SERVINGS
    4
  • OCCASIONS
    Everyday
  • PREPERATIONS
    One-Pot

Ingredients

  • 1 15-ounce jar prepared alfredo sauce
  • 2 cups chicken broth
  • 1/8-1/4 teaspoon dried red pepper flakes
  • 8 ounces dried spaghetti (broken in half)
  • 2 cups chicken breast (cooked and shredded)
  • 4 cups fresh baby spinach
  • 2 Roma tomatoes (diced)
  • 2 tablespoons fresh lemon juice
  • fresh grated Parmesan cheese (for serving)

Cooking Directions

  • 1
    In a Circulon Symmetry Chocolate Sauté combine alfredo sauce, chicken broth, red pepper, broken spaghetti and stir. Bring to a boil, reduce heat to medium-low, cover and let cook 11-15 minutes or until pasta is tender. Remove from heat.
  • 2
    Stir chicken breast, spinach, tomatoes, and lemon juice into the cooked pasta and sauce. Toss to combine and serve while hot with grated parmesan cheese.

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