One-Pan Chicken Florentine Spaghetti

By Heather Cheney
Pasta, cream sauce, shredded chicken, fresh spinach, tomatoes, and lemon juice come together for a filling and elegant supper in less than 30 minutes.
  • Cuisine: Italian
  • Course: Entrée


  • Chicken Breast
  • Chicken Broth
  • dried red pepper flakes
  • dried spaghetti
  • fresh baby spinach
  • fresh lemon juice
  • Grated parmesan cheese
  • prepared alfredo sauce
  • Roma tomatoes


  1. In a 3 quart skillet 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.