Grilled Chicken Florentine Spaghetti


  • 3 tablespoons olive oil, divided
  • 12 ounces boneless chicken breasts
  • coarse salt and fresh black pepper
  • 8 ounces spaghetti
  • 1 teaspoon chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup low-sodium chicken broth
  • 1/2 cup Parmesan cheese, plus more for serving
  • 4 packed cups fresh baby spinach leaves
  • 3/4 cup plum tomatoes, diced

  1. Use 1 tablespoon oil to coat the grill rack, then heat to medium-high.
  2. Season chicken with salt and pepper. Grill on each side until cooked through (165-174 degrees F). Remove and set aside for 5-10 minutes then thinly slice into bite-size pieces.
  3. Cook the spaghetti according to package directions to al dente. Reserve 1/2 cup of the pasta water before draining.
  4. Meanwhile heat a large nonstick skillet over medium-low heat and add remaining 2 tablespoons oil. Add garlic and cook until fragrant; whisk in flour and cook 2 minutes. Slowly whisk in milk and broth, bring to a simmer and cook 3 minutes, stirring often.
  5. Stir in Parmesan then the spinach, tomatoes, chicken and spaghetti. Toss until the spinach wilts and everything is coated with sauce adding some of the reserved pasta water if needed. Season with salt and pepper to taste.
  6. Serve immediately with Parmesan cheese.

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