Chicken and Roast Vegetable Florentine Pasta

Chicken Florentine Pasta

Elaine Lemm

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings

Do you need a quick and healthy midweek supper dish? You are going to love this easy recipe for chicken and roast vegetable florentine Pasta. Your dinner will be on the table in a little over half an hour and stacked with super-tasty fresh vegetables, pan-fried chicken and filling pasta.

Here, the recipe includes baby tomatoes, beans and broccolini roasted in a little oil but you can switch out to your favorites as long as they are not root vegetables (which would take a little longer to cook). Use any pasta you like, but the thicker, chunkier types work best with the vegetables.


  • 2 cups baby plum or cherry tomatoes
  • 4 tablespoons extra virgin olive oil
  • 4 ounces thin green beans (trimmed)
  • 4 ounces broccolini
  • 2 skinless chicken breasts
  • Kosher salt and freshly ground pepper
  • 3 cups dried pasta (riccioli, tortiglioni or large penne)
  • 2 handfuls baby spinach (washed and patted dry with a paper towel)
  • 1 fresh mozzarella (torn into large pieces)
  • Fresh parsley or basil leaves and a small piece of Parmesan for garnish

Steps to Make It

  1. Gather your ingredients and heat the oven to 300 F.

  2. Place the tomatoes into an ovenproof baking dish large enough to hold all the vegetables. Drizzle 2 tablespoons of the olive oil and a light sprinkle of salt. Bake in the center of the oven for 15 minutes. After this time, add the beans and the broccolini to the dish and shake the pan gently to ensure all vegetables have a light coating of oil, adding more if needed. Be careful not to make the vegetables greasy. Return the dish to the oven for a further 15 minutes. Once cooked, cover with foil and keep warm.

  3. Sprinkle a clean chopping board with several twists of black pepper. Spread the pepper out and then place the two chicken breasts into the pepper on the board and press lightly. Turn the chicken over and repeat, add a little more pepper if needed. Heat the remaining 2 tablespoons of olive oil in a frying pan to hot but not smoking. Place the chicken breast into the pan and cook for 7 minutes on each side. Remove from the pan and place on a warm plate, cut into thick slices, cover with foil and keep warm. 

  4. While the chicken and vegetables are roasting, cook the pasta following the packet instructions. Once cooked, drain reserving a 1/4 cup of the pasta cooking water in a jug. 

  5. Place the pasta in a large, warmed serving bowl. Add the spinach leaves and 2 tablespoons of the pasta water and stir through the hot pasta; the heat from the water and pasta will wilt the leaves. Add the warm roasted vegetables and stir through.  

  6. Divide the pasta between four warmed bowls, lay slices of chicken and pieces of soft mozzarella on top, grate over a generous dusting of Parmesan and garnish with the leaves if desired. Serve immediately.