Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare Your Ingredients
Using a cutting board and sharp knife, slice chicken breast lengthwise into 1-inch pieces.
On a separate cutting board and with a clean knife, mince the yellow onion. Chop the button mushrooms. Mince the garlic.
Remove the stems for the fresh baby spinach and coarsely chop.
With a box grater, shred the mozzarella cheese. Grate fresh Parmesan cheese with a fine-edged zester.
Cook the Chicken and Pasta
In a large skillet, cook the chicken in hot olive oil. Sprinkle with seasoned salt and freshly ground black pepper. Cook until nicely browned. Remove from skillet and set aside.
In a medium saucepan, cook the bow tie pasta as directed on package. Reserve 1 cup of pasta water, and then drain the water from the pan. Drizzle the pasta with 1 tablespoon olive oil to keep it from clumping. Cover to keep warm.
Prepare the Chicken Florentine
On medium low heat, melt butter in skillet and saute prepared onions, mushrooms, and garlic until tender.
Lower heat to a simmer, and add in the softened cream cheese, half-and-half, and dry white wine. Stir until the cream cheese has melted into the cream. Add to this the shredded mozzarella cheese, grated Parmesan, and dried basil. Sprinkle with kosher salt and freshly ground black pepper. Stir until smooth and creamy.
Once the sauce is smooth, add in the fresh spinach. Continue simmering and stir until the spinach wilts, 2-3 minutes.
To finish, stir in the browned chicken and prepared bow tie pasta, coating well with the sauce. If needed, add reserved pasta water by the tablespoon until you have the desired sauce consistency. Serves 4-6.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.