One-Pan Chicken Florentine Spaghetti

By: Heather Cheney

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



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


  1. In a Farberware 2.75-Qt Saute Pan 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.


One-Pan Chicken Florentine Spaghetti

One-pan meals are a MUST when it comes to getting school-night dinners on the table in less than 30 minutes. Delicious One-Pan Chicken Florentine Spaghetti does just that.

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