Cheesy Chicken Florentine

READY IN: 40mins
Recipe by HEP MEP

I found this in the paper a while back, and I absolutely love the taste.(although I'm not "allowed" to make it very often, because the hubby doesn't like Swiss cheese.)It's very,very tasty,and a good way to get your spinach.

Top Review by PetsRus

What a simple but great dish, I like spinach, chicken and pasta and it was nice to have all of them in one dish. Alfredo sauce is not so readily available in the Netherlands but I found it in the end. I used the Madeira and will try it with sherry next time. I kept to the 3 minutes wilting time for the spinach because I was affraid it would all get too wet, and it was fine. I cooked the pasta whilst cooking the rest of the dish, and used a more cheese then you say in the recipe (maybe double?) Thanks Meppie!

Ingredients Nutrition


  1. Cook spaghetti as package directs.
  2. Keep warm.
  3. Heat oil over medium heat in extra-deep 12-inch,non-stick skillet that has a lid.
  4. Peel and coarsely chop onion,adding to the skillet as you chop.
  5. Cook,stirring from time to time,while you begin cuttung the chicken into bite-size pieces.
  6. This step I do ahead of time.
  7. Add the pieces to the skillet.
  8. Raise heat to medium-high, and cook and stir until the chicken is no longer pink on the surface,about 3 minutes.
  9. Add the garlic and Madeira,and stir and cook 1 minute.
  10. Reduce heat to medium, add Alfredo sauce,and stir to mix well.
  11. Sprinkle Swiss cheese evenly over the chicken mixture, then place the spinach leaves over the cheese.
  12. The pan may seem too full, but the spinach will wilt down.
  13. Cover the pan and cook 3 minutes to let the spinach begin to wilt.
  14. Uncover, and stir the mixture well.
  15. Serve over cooked,drained spaghetti and sprinkle with Parmesan cheese NOTE: Dry sherry or apple juice can be substituted for Madeira wine.

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