Chicken Artichoke Florentine Penne Recipe

Name: Chicken Artichoke Florentine Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Tablespoons Butter, Divided; 1 whole Medium Onion, Diced; 1 whole Red Pepper, Diced; 3 cloves Garlic, Minced; 6 ounces, fluid Fresh Baby Spinach; 1/4 teaspoons Ground Nutmeg; 1/4 cups Flour; 2- 1/2 cups Chicken Broth; 1 cup Heavy Cream; 2 Tablespoons White Wine; 1 cup Shredded Swiss Cheese; Salt And Pepper; 1 pound Penne Pasta, Cooked And Drained; 4 cups Chicken, Cooked And Cubed; 2 cans (14 Oz. Size) Artichoke Hearts, Drained And Rough Chopped; 3/4 cups Panko Or Fresh Bread Crumbs; 1 cup Parmesan Cheese

Servings: persons

10 Tablespoons Butter, Divided
1 whole Medium Onion, Diced
1 whole Red Pepper, Diced
3 cloves Garlic, Minced
6 ounces, fluid Fresh Baby Spinach
1/4 teaspoons Ground Nutmeg
1/4 cups Flour
2- 1/2 cups Chicken Broth
1 cup Heavy Cream
2 Tablespoons White Wine
1 cup Shredded Swiss Cheese
Salt And Pepper
1 pound Penne Pasta, Cooked And Drained
4 cups Chicken, Cooked And Cubed
2 cans (14 Oz. Size) Artichoke Hearts, Drained And Rough Chopped
3/4 cups Panko Or Fresh Bread Crumbs
1 cup Parmesan Cheese

1
Melt 3 tablespoons of butter in a large skillet over medium heat.
2
Add the onion and cook until soft, about 5 minutes.
3
Add the red pepper and garlic and cook 2 to 3 more minutes until garlic is fragrant.
4
Add the spinach and nutmeg, cook until the spinach is wilted, about 3 minutes.
5
Transfer to a bowl to cool.
6
In the same skillet, melt 4 tablespoons butter over medium heat.
7
Whisk in the flour and cook for about 2 minutes until bubbly.
8
Gradually add the chicken broth, heavy cream and the white wine.
9
Bring the mixture to a boil, reduce heat and simmer for about 5 minutes until sauce thickens.
10
Remove pan from the heat and whisk in the Swiss cheese until melted.
11
Season to taste with salt and pepper.
12
In the bowl with the spinach mixture, add the cooked pasta, cooked chicken, artichoke hearts, and cream sauce.
13
Mix until well blended and pour into a greased 9x13 casserole dish.
14
Melt the remaining 3 tablespoons butter.
15
In a small bowl, mix the panko or fresh bread crumbs, Parmesan cheese and melted butter.
16
Sprinkle on top of the casserole.
17
Bake at 350 degrees F for 30-40 minutes until bubbly and topping is beginning to brown.

1702

kcal

Calories

Fat

111

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 Tablespoons Butter, Divided, 1 whole Medium Onion, Diced, 1 whole Red Pepper, Diced, 3 cloves Garlic, Minced, and more.

Yes, Chicken Artichoke Florentine Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Artichoke Florentine Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions