Creamy Chicken Parmesan Fiorentina made with a rich tomato, spinach, and white wine infused sauce served topped with lightly breaded parmesan chicken that’s pan-fried until golden and crispy and finished with melted mozzarella cheese. All made in one-pot, this pasta dish is perfect for a weeknight meal.

I love a good one-pot meal

I like to start off by making the parmesan chicken. First, pound the chicken breasts down to an even thickness, if they get too big you can cut them in half. All it is, is a simple mixture of breadcrumbs and grated parmesan cheese that’s pressed directly onto both sides of the chicken pieces. Once the oil is hot, the chicken will be able to get a nice sear and develop a beautiful golden crust on the outside. Because the chicken is pounded into about 1/2 inch thickness it cooks quick. 3-4 minutes a side and its done. What I like to do is remove the chicken, cut it onto strip and lay the mozzarella pieces overtop the hot chicken. The rest of the dish is quick to assemble so they aren’t sitting to the side too long. 

Fiorentina 

Commonly known as Florentine which involves spinach and tomatoes and sometimes white wine. Fiorentina  is the pasta version to sum it up. Shallots, garlic, white wine, spinach, tomato sauce, heavy cream and some parmesan cheese and that’s your sauce. You can add some fresh or dried herbs and spices to introduce more flavour into the sauce or boost the tomato flavour with some tomato pasta. Start off by sauté the shallots until they soften for roughly 3 minutes, add the garlic and deglaze with wine. The wine burns off and there isn’t a lot left that makes it into the sauce but it helps to get all the little bits off the pan and into the sauce. 

The chicken is super tender and juicy with a nice crust which makes every bite even more delicious. Once the sauce has thickened and finished simmering, toss the cooked pasta noodles into the pan and get them all nicely covered in the sauce. Use any cut of pasta you like. Once that’s done, gently place the chicken parmesan piece overtop the noodles with the mozzarella and pop a lid overtop. This will get that cheese nice and melted and melts right into the dish for some extra gooey cheesiness. Serve it right away and top with extra parmesan, chopped chives and parsley. 

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Chicken parmesan fiorentina

Creamy chicken parmesan fiorentina made with a tomato, spinach, white wine infused sauce with lightly breaded parmesan chicken that's pan-fried until golden and crispy topped with melted mozzarella cheese this pasta dish is perfect for a weeknight meal.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: pasta

Servings: 4

Author: the communal feast

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup breadcrumbs
• 1 cup grated parmesan
• 3 TBS olive oil
• 2 shallots finely chopped
• 3 garlic cloves minced
• 1/3 cup white wine
• 1 1/2 cup baby spinach
• 1 cup tomato sauce
• 1 cup heavy cream
• 1 pound rigatoni
• 1/2 cup grated parmesan
• 4-6 slices of mozzarella cheese
• chopped parsley and chives to serve

Instructions

• Bring a large pot of salted water to a boil. Cook pasta until its al-dente.
• pound chicken breast to an even thickness. Combine breadcrumbs and 1 cup of parmesan cheese in a shallow bowl. Dredge both sides of the chicken in the mixture, pressing to adhere.
• Heat oil in a large skillet. Once hot, sear chicken on both sides until golden brown, about 4 minutes per side. remove and set aside. Slice the chicken crosswise into strips.
• To the same skillet, sauté the shallots until soft, add the garlic cooking for 1-2 minutes until fragrant. Deglaze with the wine over medium heat, cooking until reduced by half. Mix in the spinach cooking until just starting to wilt. Pour overtop the tomato sauce and heavy cream. Allow to bubble and thicken for a few minutes.
• Add the cooked pasta tossing to cover in sauce. Stir in the remaining grated parmesan, return the chicken pieces to the pasta by gently layering them on top. Cover with a slice of mozzarella, pop the lid on and let sit for about 2 minutes until the cheese has melted overtop. Season to taste and serve immediately. Enjoy!