I absolutely love this Creamy Chicken Florentine Pasta Recipe because it feels like a special meal but comes together surprisingly fast. The rich, velvety sauce paired with tender chicken and vibrant spinach makes it a comforting yet elegant dinner that will have everyone asking for seconds. Whether it’s a weeknight dinner or a casual weekend treat, this pasta hits the spot every time.
When I first tried making Creamy Chicken Florentine Pasta, I was amazed at how the sauce clung perfectly to the linguine, thanks to a little trick with cooking the pasta just shy of done before finishing it in the sauce. You’ll find that the balance of tangy mustard, lemon, and Parmesan cheese really elevates the dish, making it a go-to recipe that you’ll want to keep in your regular rotation.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes—perfect when you want something delicious without spending hours in the kitchen.
- Rich, Creamy Sauce: The sauce is silky thanks to the balance of cream, mustard, and lemon that brightens every bite.
- Healthy Spinach Boost: The baby spinach not only adds vibrant color but also loads of nutrients and flavor.
- Family Favorite: My family goes crazy for this—it’s a guaranteed crowd pleaser that works for any occasion.
Ingredients You’ll Need
These ingredients come together beautifully to create a creamy, flavorful pasta dish. I usually keep chicken tenders on hand, which cook up fast and stay tender, but chicken breasts sliced thin work great too.
- Chicken tenders: They cook quickly and stay juicy; if you only have breasts, slice them thinly for even cooking.
- Garlic powder: Adds a subtle warmth to the chicken without overpowering the dish.
- Italian seasoning: Brings herby, aromatic notes that complement the creamy sauce perfectly.
- Kosher salt and black pepper: Essential to season both the chicken and sauce well.
- Olive oil and butter: The combo gives a nice flavor and perfect sear on the chicken.
- Linguine pasta: Or pick your favorite pasta shape; I love linguine because it holds sauce wonderfully.
- Onion: Adds sweetness and depth when softened at the beginning of sauce making.
- Garlic cloves: Fresh garlic elevates the sauce with a punch of aroma and flavor.
- Red pepper flakes: Just a little heat to balance the richness of the cream.
- All-purpose flour: Helps thicken the luscious sauce into that perfect creamy texture.
- White wine: Adds acidity and complexity to the sauce—don’t skip if you can help it!
- Chicken broth: A savory base that keeps the sauce light but flavorful.
- Dijon mustard: This little ingredient gives a subtle tang that brightens the creaminess.
- Heavy cream: Creates the silky, indulgent sauce everyone loves.
- Lemon juice: Fresh lemon juice adds brightness to balance the flavors beautifully.
- Baby spinach: Adds color, nutrients, and a mild flavor that wilts subtly into the sauce.
- Parmesan cheese: The finishing touch for saltiness and that irresistible nutty flavor.
Variations
I like to tweak this Creamy Chicken Florentine Pasta Recipe depending on what I have on hand or the season. Feel free to make it your own — it’s forgiving and delicious in so many forms!
- Use shrimp instead of chicken: When I swapped chicken for shrimp, it made a delightful, lighter version that cooks even faster.
- Dairy-free version: Substituting heavy cream with coconut cream and Parmesan with nutritional yeast gave a surprisingly great flavor for friends with dietary needs.
- Add mushrooms: Sauteed mushrooms bring an earthy depth I adore—try adding them with the onions next time.
- Spice it up: Crank up the red pepper flakes or add a dash of smoked paprika for a smoky twist I stumbled upon and loved.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken tenders dry; this helps you get a nice golden crust. In a small bowl, mix garlic powder, Italian seasoning, salt, and pepper, then sprinkle evenly over the chicken—half on one side, flip, then the other half. Heat olive oil and butter over medium-high heat in a large skillet until sizzling. Cook chicken in a single layer for about 4-5 minutes per side until it’s nicely browned and cooked through (aim for 160°F internally). I find using both oil and butter gives the best flavor and browning. Once done, transfer the chicken to a cutting board and slice it into bite-sized pieces. You’ll love how juicy it stays!
Step 2: Cook Pasta Until Almost Al Dente
Bring a large pot of salted water to a boil and add your pasta. I set a timer for about a minute less than the package recommends because the pasta will finish cooking in the sauce and keep everything perfectly tender. For linguine, I usually go for 9 minutes if the package says 10. This technique keeps the noodles from turning mushy once added to the sauce later.
Step 3: Build the Sauce
Return the skillet you used for chicken to medium heat (no need to wash it — those flavorful browned bits are gold here). If the pan looks dry, add a splash of olive oil or a small pat of butter. Toss in diced onion and cook until softened, about 4-5 minutes. Add chopped garlic and red pepper flakes, stirring for 30 seconds until fragrant. Sprinkle in the flour and stir constantly until there are no dry patches—it’s key for thickening your sauce evenly. Pour in the white wine and whisk until it mostly evaporates, then gradually add the chicken broth a bit at a time, whisking nonstop; this prevents lumps and makes a silky sauce. Stir in Dijon mustard for a subtle tang that lifts the flavors beautifully.
Step 4: Finish the Sauce with Cream, Lemon, and Seasoning
Keep whisking the sauce over medium heat until it bubbles gently and thickens, around 5 minutes. Then pour in the heavy cream and a splash of lemon juice to brighten things up. Taste now and adjust salt and pepper depending on your broth’s saltiness — I often add around ½ teaspoon of salt here but trust your palate. If your sauce is too thick, a little pasta water later will help get that perfect consistency.
Step 5: Combine Pasta, Spinach, and Chicken
Use a slotted spoon or colander to drain the pasta and add it directly into the skillet with your sauce. Toss in the chopped baby spinach and fold gently so the spinach wilts slightly and the pasta gets fully coated in that luxurious sauce. This resting moment lets the linguine finish cooking perfectly in the sauce. If it feels too thick, splash in some reserved pasta water to loosen it. Finally, fold the warm chicken pieces back in and give everything a gentle toss to combine.
Spoon into bowls and top generously with shaved or grated Parmesan cheese. I love watching the cheese melt into the hot pasta just before serving—it’s such a simple step but makes a huge difference.
Pro Tips for Making Creamy Chicken Florentine Pasta Recipe
- Pat Chicken Dry: Dry chicken sears better and gets that beautiful crust instead of steaming.
- Cook Pasta Slightly Underdone: Finish pasta in the sauce for maximum flavor absorption and perfect texture.
- Don’t Skip White Wine: It adds acidity and complexity that makes the sauce stand out.
- Taste and Adjust Seasonings Last: Broth and cheese saltiness vary, so seasoning at the end avoids over-salting.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
I’m partial to fresh shaved Parmesan and sometimes sprinkle chopped fresh parsley on top for a bright, herbal note and a pop of green color. A light drizzle of good olive oil right before serving adds shine and richness. If you like a little extra zing, a few twists of freshly cracked black pepper never hurt!
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or some roasted garlic bread for dipping into every last bit of sauce. I also love steamed or roasted asparagus on the side, which adds a fresh, slightly crunchy contrast.
Creative Ways to Present
For a cozy dinner party, I like serving this pasta in shallow bowls with a sprinkle of microgreens or edible flowers for a restaurant-worthy look. Another fun idea: serve it in individual ramekins with parmesan broiled on top until golden for little personal gratins!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Florentine Pasta keeps well in an airtight container in the fridge for 2-3 days. I find it tastes even better the next day when the flavors have melded. Just don’t forget to reserve some pasta water when cooking next time—it’ll help bring the sauce back to life later.
Freezing
I’ve frozen this pasta once or twice with mixed results—the sauce can separate a bit on thawing, so I recommend freezing the chicken and sauce separately from the pasta if you plan a longer storage. When thawed gently in the fridge, a quick reheat with a splash of broth or cream helps revive the creaminess.
Reheating
To reheat, I warm the pasta gently in a skillet over low heat, adding a little pasta water or broth to loosen the sauce and prevent dryness. Avoid microwaving directly from frozen to keep the sauce silky—slow reheating is key for the best texture.
FAQs
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Can I use different types of pasta for this Creamy Chicken Florentine Pasta Recipe?
Absolutely! While linguine is what I use most, this recipe works well with fettuccine, penne, or farfalle. Just adjust cooking times slightly based on the pasta shape you choose.
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Is it okay to substitute heavy cream with milk or half-and-half?
You can, but the sauce won’t be as thick or rich. If substituting, consider using a bit of cornstarch slurry to help thicken it, and be patient while the sauce simmers gently to reduce.
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How do I prevent the chicken from drying out?
Patting the chicken dry and cooking it over medium-high heat for just the right amount of time (about 4-5 minutes per side) helps lock in juices. Avoid overcooking by checking internal temperature or cutting into the thickest part to make sure it’s just cooked through.
Final Thoughts
I hope you’ll give this Creamy Chicken Florentine Pasta Recipe a try soon—it’s truly one of those meals that feels like a little celebration at home. I love that it’s fast enough for weeknights but fancy enough to impress guests without the fuss. Once you master the sauce and timing, you’ll find it’s a recipe that keeps delivering comfort and flavor, no matter the occasion. Happy cooking, and enjoy every creamy, cheesy 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 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Chicken Florentine Pasta is a luscious and comforting dish featuring tender chicken tenders cooked to perfection, tossed with al dente linguine pasta in a rich, creamy sauce infused with tender baby spinach, garlic, Dijon mustard, and a hint of white wine. Finished with a sprinkle of Parmesan cheese, this recipe is perfect for a satisfying weeknight dinner bursting with flavor and creamy goodness.
Ingredients
For Chicken:
- 1 pound / 453 g chicken tenders, or chicken breasts cut into 1-inch strips
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For Sauce:
- 8 oz / 227 g linguine pasta, or other shape as desired
- 1 small onion, diced (about 1/2 cup diced)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- 1/2 teaspoon red pepper flakes, more or less to taste
- 2 tablespoons all-purpose flour
- 1/4 cup white wine
- 1 1/2 cups / 300 g chicken broth
- 2 teaspoons Dijon mustard
- 1/2 cup / 75 g heavy cream
- 2 teaspoons lemon juice, more or less to taste
- 1/2 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
- 6 oz baby spinach, coarsely chopped
- Parmesan cheese, for topping
Instructions
- Prepare Chicken: Pat the chicken tenders dry on a plate. Mix garlic powder, Italian seasoning, kosher salt, and black pepper in a small bowl. Coat chicken evenly with half of the spice mix, flip, and coat with remaining half.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4-5 minutes until browned, then flip and cook for an additional 3-4 minutes until cooked through (internal temperature 160°F). Transfer 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 and cook for 1 minute less than package instructions (about 9 minutes for 10-minute pasta). The pasta will finish cooking in the sauce.
- Create Sauce Base: Return the skillet used for chicken to medium heat. If dry, add a splash of olive oil or butter. Sauté onion for 4-5 minutes until softened. Add garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Make Roux and Deglaze: Sprinkle in flour and stir until no dry bits remain. Pour in white wine, whisking until mostly evaporated. Gradually add chicken broth in small amounts, whisking continuously until smooth. Stir in Dijon mustard.
- Thicken Sauce: Continue whisking over medium heat until the sauce bubbles gently and thickens, roughly 5 minutes. Stir in heavy cream. Add lemon juice, salt, and pepper to taste.
- Combine Pasta and Sauce: Drain pasta using a slotted spoon or colander, reserving some pasta water. Add pasta directly to the sauce skillet. Top with baby spinach and gently fold to combine. Let pasta finish cooking in the sauce for 1-2 minutes until spinach wilts and sauce thickens. If sauce is too thick, add reserved pasta water to loosen.
- Add Chicken: Fold sliced chicken into the pasta and sauce mixture until warmed through.
- Serve: Plate the creamy chicken florentine pasta and sprinkle generously with shaved Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use chicken breasts if tenders are unavailable, cutting into 1-inch strips for even cooking.
- The pasta finishes cooking in the sauce to absorb maximum flavor and maintain a creamy texture.
- Adjust red pepper flakes to your preferred spice level.
- Reserve pasta water to adjust sauce consistency as needed.
- Ensure chicken is cooked to a safe internal temperature of 160°F for best taste and safety.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 105 mg
