1-Getting started with this Parmesan Chicken Florentine: Begin by preparing your ingredients: wash the spinach if needed, mince the garlic, and grate the Parmesan cheese. Pat the chicken breasts dry and season them with a mix of the grated Parmesan, onion powder, and garlic powder for that extra flavor boost.

2-Next, heat 1 Tbsp of olive oil in a large skillet over medium-high heat and add the sliced prosciutto. Cook it until it’s crisp, which takes about 5 minutes, then set it aside on a paper towel. This step adds a savory crunch that elevates the whole dish.

3-Now, for the chicken: Add the remaining 2 Tbsp of olive oil to the skillet and sear the coated chicken pieces in batches. Cook each side for about 5-8 minutes until they’re golden-brown and fully cooked. Keep them warm while you move on.

4-Then, it’s time for the one-pot pasta magic. In a large pot, melt 2 Tbsp of butter over medium heat and sauté the minced garlic with a pinch of chili flakes for 2-3 minutes until fragrant. Pour in 4 cups of water, bring it to a boil, and season with 1 tsp salt before adding the pasta and broccoli florets. Cook for around 8 minutes, stirring occasionally, and don’t drain it the liquid helps thicken the sauce.

5-Reduce the heat to medium and stir in the heavy cream and cream cheese. Let it cook for 4-5 minutes until the sauce thickens nicely. Finally, remove from heat, mix in the remaining grated Parmesan until it’s melted and glossy, then fold in some torn basil. Serve by dividing the pasta among plates, topping with the chicken and crispy prosciutto. For more pasta inspiration, try our delicious shrimp scampi pasta recipe for a seafood variation.