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Pesto Chicken Florentine

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Pesto Chicken Florentine
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Makes: 4 servings adjust
A delicious combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad!



Step 1

Bring a large pot of water to a boil.


  • 2 tablespoons Olive Oil
  • 34 cup Onion, chopped

Step 2

Heat oil in a large, non-stick skillet over medium to medium-low heat. Add onions and saute until translucent.


  • 3 cloves Garlic, pressed
  • 2 Boneless Skinless Chicken Breasts, sliced into thin bite-sized pieces

Step 3

Add garlic and saute until fragrant being careful to not have the pan so hot that the garlic burns. Add chicken slices and saute until chicken is cooked through.


  • 10 ounces Fresh Spinach
  • Salt and Pepper, to taste

Step 4

Add the spinach to the pan. Cover and saute until wilted, stirring occasionally. Season with salt and pepper to taste. Be careful to not over salt as the alfredo sauce will provide some salt.


  • Kosher Salt
  • 8 ounces Penne Rigate Pasta

Step 5

Add a generous amount of salt to the boiling water from step 1 and pour the pasta in. Cook pasta, stirring occasionally, for 8-10 minutes or until al dente. Drain. Return to pot and cover to keep warm.


  • 15 ounces Bottled Alfredo Sauce, classico 4-cheese preferred
  • 2 tablespoons Fresh Basil Pesto, or more to taste. can use store bought.

Step 6

In a medium bowl, add the pesto to the alfredo sauce, and stir to combine. Pour the alfredo mixture into pan with the chicken and spinach. Stir to combine.

Step 7

Add the spinach and chicken mixture to the pasta. Stir to combine. Taste and add additional salt and pepper if needed.


  • 1 medium Tomato, chopped (optional)
  • Grated Romano, to taste

Step 8

Top each serving with chopped tomatoes, if using, and romano cheese. Enjoy!
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