I make this Delish Sun-Dried Tomato Chicken Florentine Pasta when I want dinner to feel fancy but still be ready before I question my life choices. It’s creamy, tangy from the sun-dried tomatoes, and sneaky-green thanks to spinach that makes you feel virtuous while eating carbs. It’s the kind of meal that says I have my life together — until you see the pile of dirty pans and the jar of sun-dried tomatoes I “meant to finish” three weeks ago.

Once, I tried to impress my in-laws with this and forgot to tell my husband to not reheat the leftover chicken in the microwave for 90 seconds straight. Spoiler: chicken that rubberized midbite doesn’t improve relations. My kid tried to “help” by dumping parmesan on the floor and then taste-testing underfoot, so dinner became slightly saltier and much crunchier. We survived, the pasta was still eaten, and I learned two things: never leave the microwave to a well-meaning adult and always have extra pasta. Also, apparently parmesan doubles as a floor seasoning.

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Why You’ll Love This Delish Sun-Dried Tomato Chicken Florentine Pasta

– It looks fancy, tastes richer than your paycheck, and uses only one pan if you’re brave.
– Sun-dried tomatoes give tomato flavor with the attitude of someone who’s been abroad.
– Spinach sneaks in vegetables without staging a protest (the kids won’t know, and you’ll feel smug).
– Quick enough for weeknights, impressive enough for guests who can’t see the sink.

Time-Saving Hacks

– Use pre-cooked rotisserie chicken. Yes, it’s cheating. Yes, it’s delicious.
– Buy chopped sundried tomatoes in oil instead of fiddling with soaking and slicing — less drama, more dinner.
– Skip the separate pot for pasta: cook pasta and reserve a cup of starchy water, then toss directly in the sauce pan to marry flavors and reduce dish count. Trust me, your future self will thank you.
– Use baby spinach (no chopping) and pre-grated parmesan. It’s not lazy, it’s strategic.

Serving Ideas

– Serve with a crisp salad and a vinaigrette that tells people you eat greens sometimes.
– Pair with crusty bread or garlic bread if you’re lactose-tolerant and morally correct about butter.
– Serve with wine if the kids drove you nuts; sparkling water if you’re pretending to be healthy; or both, because I don’t judge.
– If you want to impress, add a drizzle of good olive oil and some lemon zest like you know things about flavor layering.

What to Serve It With

Keep it simple: a green salad, roasted broccoli, or some store-bought garlic knots. If you bring something elaborate, I will assume you hate free time.

Tips & Mistakes

– Don’t overcrowd the pan when browning chicken — it steams instead of getting a golden crust. I learned this after a soggy chicken incident (it was tragic, but edible).
– Taste as you go. Sauce too tangy? A touch of cream or butter smooths it out. Too bland? Salt, lemon, or more sun-dried tomatoes.
– If your sauce separates, a splash of pasta water and a gentle stir usually rescues it. Cooking is a series of tiny emergencies.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3-4 days.
– Reheat gently on the stove with a splash of water or cream to revive the sauce. Microwave works in a pinch — but don’t let anyone reheat meat for too long (see rubber chicken saga).

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use turkey or tofu instead of chicken for a twist.
– Swap heavy cream for half-and-half or a dairy-free alternative if needed.
– Add mushrooms or sun-dried tomato pesto for extra oomph.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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