If you love rich, comforting dishes that are also packed with fresh flavors, the Creamy Chicken Florentine Pasta Recipe will quickly become your new favorite. This dish masterfully blends tender chicken with a luscious creamy sauce, brightened by fresh spinach and a hint of lemon, all tossed with perfectly cooked linguine. Whether for a weeknight dinner or a cozy weekend treat, this recipe balances ease and elegance with every bite, delivering hearty satisfaction in just 30 minutes.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to unlocking the full potential of this recipe. Each component adds something special—whether it’s flavor depth, creaminess, or a touch of freshness that makes this dish unforgettable.
- Chicken tenders or breasts: Choose tender cuts for quick cooking and juicy results.
- Garlic powder and Italian seasoning: Infuse the chicken with warm, aromatic flavors.
- Olive oil and butter: A perfect combo for browning chicken and sautéeing veggies.
- Linguine pasta: Holds the creamy sauce beautifully with just the right bite.
- Onion and fresh garlic: Build the savory base for the sauce’s rich profile.
- Red pepper flakes: Add an optional subtle heat that brightens the dish.
- All-purpose flour: Essential for thickening the sauce into silky perfection.
- White wine and chicken broth: Create a flavorful, deglazed sauce base.
- Dijon mustard: Adds a tangy complexity that balances the creaminess.
- Heavy cream and lemon juice: Bring luxurious richness and a fresh, zesty finish.
- Baby spinach: Adds vibrant color and a nutrient-packed burst.
- Parmesan cheese: The perfect savory topping that melts into the sauce.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken tenders dry to ensure a nice sear. Combine garlic powder, Italian seasoning, kosher salt, and black pepper, and coat the chicken evenly on all sides. This simple seasoning blend brings tons of flavor and sets the stage for the creamy sauce later.
Step 2: Cook the Chicken to Golden Perfection
Heat olive oil and butter in a skillet until butter sizzles, then add the chicken in a single layer. Cooking it over medium-high heat lets the outside get beautifully browned, locking in juices. Once cooked through after about 7-9 minutes total, transfer the chicken to a cutting board and slice it into bite-sized pieces, ready to join the sauce later.
Step 3: Cook the Pasta
While the chicken cooks, boil salted water and cook your linguine for just a minute less than the package suggests. This slight undercooking allows the pasta to soak up all those incredible sauce flavors without ever becoming mushy.
Step 4: Build the Sauce Base
Using the same skillet, soften diced onion in a little olive oil or butter over medium heat. Once translucent, add garlic and red pepper flakes to awaken the aromatics—it’s this sautéed duo that enriches the sauce’s complexity.
Step 5: Make the Roux and Deglaze
Sprinkle flour in and stir well, forming a roux that will thicken the sauce. Then pour in white wine, whisking as it evaporates to lift all the browned bits from the pan, deepening the flavor. Follow up with gradual additions of chicken broth and Dijon mustard, stirring continually for a smooth, flavorful sauce base.
Step 6: Thicken and Enrich the Sauce
Let the sauce bubble gently, thickening nicely in about 5 minutes. Next, stir in heavy cream, balancing richness with a squeeze of lemon juice and seasoning adjustments. This step transforms the sauce into a velvety, luscious coating perfect for pasta.
Step 7: Combine Pasta, Spinach, and Sauce
Drain your pasta and add it directly into the skillet with the sauce. Toss in baby spinach and fold gently so it wilts evenly into the creamy mixture. Allow the pasta to finish cooking for a minute or two in the sauce, letting all the flavors marry together perfectly.
Step 8: Add the Chicken
Finally, fold your sliced chicken into the pasta and sauce, warming it through and uniting the dish. Every bite will be packed with tender chicken and coated in that dreamy sauce.
Step 9: Serve and Enjoy!
Plate generously, topping with shaved Parmesan cheese for a salty, nutty finish that perfectly complements the Creamy Chicken Florentine Pasta Recipe.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
Freshly shaved Parmesan is a classic, but adding a sprinkle of freshly chopped parsley or a few red pepper flakes can elevate the presentation and taste. A light drizzle of extra virgin olive oil adds a glossy finish that will impress your guests.
Side Dishes
A crisp green salad with a tangy vinaigrette pairs beautifully to balance the richness, while crusty garlic bread or warm focaccia invites you to savor every last drop of sauce. Roasted vegetables like asparagus or Brussels sprouts also complement the flavors without overwhelming the palate.
Creative Ways to Present
Serve the pasta in shallow pasta bowls to showcase the creamy sauce pooled around each strand. For a more formal gathering, garnish individual plates with a lemon twist or edible flowers for a hint of elegance. Alternatively, share it family-style straight from the skillet for a cozy, communal vibe.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Chicken Florentine Pasta Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually meld beautifully overnight, making it perfect for next-day meals or quick lunches.
Freezing
This pasta is best enjoyed fresh, but you can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the creaminess and texture.
Reheating
Gently reheat on the stovetop over low heat, adding a splash of chicken broth or water if the sauce thickens too much. This method preserves the sauce’s silky texture without drying out the chicken or pasta.
FAQs
Can I use a different type of pasta?
Absolutely! While linguine is a great choice for holding the sauce, feel free to use penne, fettuccine, or even farfalle. Just adjust the cooking time accordingly.
Is it possible to make this recipe dairy-free?
You can substitute heavy cream with coconut cream or a dairy-free cream alternative and use a non-dairy butter substitute. Keep in mind this will slightly change the flavor but will keep it creamy and delicious.
What if I don’t have white wine?
No problem! You can replace white wine with extra chicken broth or a splash of white grape juice plus a teaspoon of vinegar to add acidity and depth.
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and stored separately in the fridge for up to 2 days. Warm gently and toss with freshly cooked pasta to finish the dish.
How spicy is this dish?
The red pepper flakes add a subtle heat, but you can easily adjust the amount or omit them altogether to suit your spice preference.
Final Thoughts
Making the Creamy Chicken Florentine Pasta Recipe is like treating yourself to a warm, satisfying hug on a plate. It’s simple enough for a weeknight, yet special enough to share with friends and family. I’m confident once you try this dish, it will earn a permanent spot in your dinner rotation. So grab those ingredients, get cooking, and enjoy every creamy, flavorful bite!
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Creamy Chicken Florentine Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Chicken Florentine Pasta is a deliciously comforting dish featuring tender chicken strips coated in aromatic spices, tossed with linguine pasta in a rich and creamy sauce made from garlic, white wine, Dijon mustard, and fresh spinach. Ready in just 30 minutes, it’s a perfect weeknight dinner that combines savory flavors with a hint of lemon for brightness, finished with a generous sprinkle of Parmesan cheese.
Ingredients
Chicken and Seasoning
- 1 pound (453 g) chicken tenders, or chicken breasts cut into 1-inch strips
- 1½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
Pasta
- 8 oz (227 g) linguine pasta, or other shape as desired
Sauce
- 1 small onion, diced (about ½ cup diced)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes, more or less to taste
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 1½ cups (300 g) chicken broth
- 2 teaspoons Dijon mustard
- ½ cup (75 g) heavy cream
- 2 teaspoons lemon juice, more or less to taste
- ½ teaspoon kosher salt, more or less to taste
- ½ teaspoon freshly ground black pepper, more or less to taste
- 6 oz baby spinach, coarsely chopped
To Serve
- Parmesan cheese, for topping
Instructions
- Prepare Chicken: Pat the chicken tenders dry on a plate. In a small bowl, combine garlic powder, Italian seasoning, kosher salt, and black pepper. Evenly coat the chicken pieces with half of this spice mix, flip, and coat the other side with the remaining half.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and sizzling. Arrange chicken tenders in a single layer in the skillet. Cook for 4-5 minutes until browned, then flip and cook another 3-4 minutes until fully cooked through (internal temperature 160°F). Transfer cooked chicken to a cutting board and slice into bite-sized pieces.
- Cook Pasta: Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for approximately 9 minutes, which is 1 minute less than the package instructions. This allows the pasta to finish cooking later in the sauce, absorbing more flavor.
- Create Sauce Base: Return the skillet used for cooking chicken to medium heat. If the skillet is dry, add a splash of olive oil or butter. Sauté the diced onion for 4-5 minutes until softened. Add finely chopped garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Make Roux and Deglaze: Sprinkle all-purpose flour into the skillet and stir constantly until no dry bits remain, forming a roux. Pour in white wine, whisking continuously until mostly evaporated. Gradually add chicken broth in small amounts, whisking continuously to keep the sauce smooth. Stir in Dijon mustard to incorporate.
- Thicken Sauce: Continue whisking the sauce over medium heat until it gently bubbles and thickens, approximately 5 minutes. Stir in heavy cream. Add lemon juice, salt, and freshly ground black pepper to taste, adjusting seasoning as desired.
- Combine Pasta and Sauce: Drain the linguine using a slotted spoon or colander, reserving some pasta water for later adjustments. Add the pasta directly to the skillet with the sauce. Top with baby spinach and gently fold everything together. Let the pasta finish cooking in the sauce for 1-2 minutes until the spinach wilts and the sauce thickens further. If the sauce is too thick, add reserved pasta water a little at a time to loosen.
- Add Chicken: Fold the sliced chicken into the pasta and sauce mixture, stirring gently until the chicken is warmed through.
- Serve: Plate the creamy chicken Florentine pasta and generously sprinkle with shaved Parmesan cheese. Serve immediately to enjoy the fullest flavor and best texture.
Notes
- Use chicken breasts or tenders depending on your preference, but tenders cook faster and remain more tender.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- Adjust red pepper flakes according to your spice tolerance.
- For a dairy-free option, substitute heavy cream with coconut cream and use a dairy-free butter alternative.
- White wine can be omitted or replaced with additional chicken broth for a non-alcoholic version.
- Ensure chicken is cooked to an internal temperature of 160°F for safety.
- To keep spinach vibrant and fresh, add it just before the final stage of cooking.
