Chicken Florentine Recipe

We be serving our Chicken Florentine Recipe on ziti pasta

We like ziti pasta because of it’s durability - it will hold up nicely for your party, and it tastes great, works well with most foods and sauces. Perfect!

You’ll need a chafing dish, filling the bottom half with the ziti and placing the chicken and sauce on top. This will work for your guests if they’re standing or sitting.

So after the chicken is cooked, we’ll put it right on top of the warm ziti, and serve. In the chafer, the pasta will add a little moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ziti for 24 People

2 pounds of dry Ziti
Olive Oil

Cook the pasta to the box directions, rinse under cold water, transfer to a mixing bowl and toss with some olive, then refrigerate. You can do this the day before the party.

Ingredients for Chicken Florentine Recipe

18 boneless, skinless, split chicken breasts halves
Oil for frying
Garlic Powder


4 cups chicken stock, canned is fine
1-1/2 sticks butter
1 onions, chopped
1/4 cup minced garlic
60+/- ounces condensed mushroom soup
2 tablespoons Italian seasoning
2 cups light cream
60+/- ounces frozen spinach
1 bag fresh spinach
2 pounds mushrooms, sliced
2 cups mozzarella cheese

Directions for Chicken Florentine Recipe

The day of your party, place the already cooked ziti in the food pan of your chafing dish. Pour a little boiling water in the pan too, and put the pan into your chafer.

Cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, cut in half (better when your guests can ‘knife and fork it.‘

Set up your largest frying pan on the stove with some olive oil heating. Sprinkle garlic powder on the chicken, and toss in about as many pieces of chicken that will fit into your frying pan. In the hot pan, brown the chicken, flipping them over. This should take just a few minutes. A twist on this recipe is to use bacon fat to saute the chicken.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, put the chicken in the chafing dish on top of the warm pasta.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding cooked chicken to your chafer.

Build the sauce. In a large pan, saute the onions and garlic, then add all the other ingredients except the fresh spinach. Cook until it is heated throughout, stirring constantly.

After cleaning the fresh spinach well and removing the stems, stir half of the spinach into the warm pasta and chicken. Then pour the sauce over the chicken, and add the remaining fresh spinach on top. You can also sprinkle a little parmesan if you like.

Add stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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