Now booking 2024 events. All May - October dates will book up quickly

#MenuMonday: Pesto Chicken Florentine

#MenuMonday: Pesto Chicken Florentine

This week for #MenuMonday we have a great recipe for pasta fanatics.  This Pesto Chicken Florentine recipe from is sure to be the most popular entree at your next event.  This creamy dish is perfect for a buffet at any event from weddings to graduation parties.  It is a must-have at your next event as it is creamy and delicious!  Your guests will be delighted with your great entree choice.

Pesto Chicken Florentine


  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves- cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5) ounce package dry Alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated Romano cheese


  1. Heat oil in a large skillet over medium high heat. Add garlic, sauté for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and sauté all together for 3 to 4 minutes.
  2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Yield: 4 Servings

Total Time: 55 Minutes

Original Recipe:

Make sure to let us know if you enjoyed this creamy Pesto Chicken Florentine!

Check back on every Monday for a #MenuMonday party food or beverage recipe!

Feel free to submit your own recipes for us to share if you have a great recipe in mind for an event! We will share appetizers, meal options, desserts, and of course refreshing beverages.