Chicken Florentine Salad Macaroni Grill Recipe: Copycat Creamy Spinach and Pasta Bowl

This copycat creation brings the creamy magic of Macaroni Grill straight to your kitchen. I’ve reverse-engineered the restaurant favorite to capture its signature spinach and pasta combination.

You’ll get tender chicken, wilted spinach, and al dente pasta all coated in that unmistakably rich dressing. The flavors balance perfectly between fresh and indulgent.

Ingredients for Chicken Florentine Salad Macaroni Grill

Tender chicken, wilted spinach, pasta, and creamy dressing come together beautifully here.

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The chicken needs to stay juicy—pound the breasts to even thickness so they cook through without drying out. Costco has great pre-trimmed chicken that saves prep time. For the pasta, bow ties are classic, but penne or fusilli grab the dressing just as well. Spinach should be fresh and bright green (skip the wilted stuff). The Parmesan? Wedge from the deli counter—pre-grated just doesn’t melt right.

No heavy cream? Half-and-half plus a splash of milk gets you close. Greek yogurt can swap for sour cream (plain, full-fat). Fresh out of spinach? Baby kale works in a pinch (just massage it to soften). Mayonnaise haters can use all sour cream instead. The Dijon gives that signature kick—whole grain mustard adds texture if you prefer.

This holds up well for 2-3 days in the fridge (the dressing thickens as it chills). Spinach wilts fast, so if prepping ahead, keep it separate and toss in just before serving. The pasta? Cook al dente—it softens more as it sits. Freezing isn’t ideal (the cream separates), but it’s doable for 1 month.

Step-by-Step Instructions for Chicken Florentine Salad

Here’s the method that brings this creamy copycat dish to life with perfect texture every time.

Step 1: Prepare and Cook the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dry, overdone edges. Season both sides with 1 tsp salt and 0.5 tsp black pepper, pressing the seasoning into the meat so it adheres well.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips. This resting period keeps the juices locked in.

Step 2: Cook the Pasta and Sauté Aromatics

Bring a large pot of salted water to a rolling boil and cook the 12 oz bow tie pasta according to package instructions until al dente. Drain the pasta, reserving ½ cup of the starchy cooking water, and set aside.

In the same skillet used for the chicken, add the thinly sliced 0.5 whole red onion and cook over medium heat for 3-4 minutes until softened and translucent. Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant—just until the aroma fills the kitchen, but don’t let it brown.

Step 3: Make the Creamy Dressing

In a large bowl, whisk together the 1 cup heavy cream, 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tbsp Dijon mustard, and 2 tbsp lemon juice until smooth and fully combined. This base creates the signature creamy texture that defines the dish.

Stir in the 0.5 cup Parmesan cheese until it’s fully melted and the dressing takes on a velvety consistency. Taste and adjust seasoning if needed, though the chicken and cheese should provide enough saltiness.

Step 4: Combine All Components

Add the cooked bow tie pasta, 6 cups fresh baby spinach, halved 1 cup cherry tomatoes, and sliced chicken to the bowl with the dressing. Toss everything together gently but thoroughly, ensuring the spinach wilts slightly from the warmth of the pasta and chicken.

If the salad seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The dressing should coat every piece lightly, not drown it.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is crucial—it lets the spinach soften further and the pasta absorb the creamy dressing.

Serve chilled or at room temperature, garnished with an extra sprinkle of Parmesan cheese if desired. The salad should be creamy, with tender chicken, wilted spinach, and a bright, tangy finish from the lemon and mustard.

Wine and Beer Pairings for This Recipe

Crisp White Wines

A Sauvignon Blanc from New Zealand cuts through the creamy dressing with its bright acidity and citrus notes. I love how the grapefruit and lime flavors balance the richness. For a domestic option, try Kim Crawford or Oyster Bay. 🍷

Light Red Options

If you prefer red, go for a chilled Pinot Noir from Oregon. The light body and red fruit notes complement the chicken without overwhelming the dish. Meiomi or A to Z Wineworks are reliable choices.

Refreshing Beer Pairings

A crisp Pilsner like Stella Artois or Warsteiner cleanses your palate between bites. The light malt and subtle hop bitterness contrast the creamy texture beautifully. For craft lovers, try Firestone Walker Pivo. 🍺

Sparkling Choices

Prosecco’s gentle bubbles and touch of sweetness make it a surprisingly good match. Look for La Marca or Mionetto. The effervescence lifts the richness while the stone fruit notes harmonize with the dish.

Rosé All Day

A dry Provence-style rosé with its delicate berry and floral notes works wonderfully. Whispering Angel or Miraval are crowd-pleasers. Serve well-chilled for maximum refreshment.

Frequently Asked Questions