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If you’re craving a dish that feels like a warm hug in pasta form, this Creamy Chicken Florentine Pasta Recipe is an absolute must-try. Bursting with tender, perfectly seasoned chicken, vibrant baby spinach, and a luscious, velvety sauce that clings lovingly to every noodle, this recipe is a beautiful celebration of flavors and textures. Whether it’s a cozy weeknight dinner or a special meal to impress friends, this enchanting pasta will quickly become one of your favorites.
Ingredients You’ll Need
The magic of this Creamy Chicken Florentine Pasta Recipe comes from a handful of simple, wholesome ingredients, each playing a vital role in creating a truly memorable dish. From the savory chicken to the fresh spinach and that rich, creamy sauce, every item is essential to achieving balance in taste, texture, and color.
- Chicken tenders or breasts: Use tender strips for juicy, flavorful bites that cook quickly and evenly.
- Garlic powder: Adds a subtle but irresistible depth of garlic flavor without overpowering.
- Italian seasoning: A fragrant blend of herbs that bring a classic Mediterranean touch.
- Kosher salt and black pepper: The perfect duo to enhance all the flavors.
- Olive oil and butter: A delicious fat combo ensures the chicken sears beautifully and the sauce is smooth.
- Linguine pasta: Slender strands that hug the creamy sauce perfectly; feel free to use your favorite pasta shape.
- Diced onion: Adds sweetness and depth to the sauce base.
- Fresh garlic cloves: Finely chopped for bursts of fragrant garlic without overwhelming the palate.
- Red pepper flakes: A gentle kick of heat that elevates the dish without stealing the show.
- All-purpose flour: The secret to thickening the sauce while keeping it silky smooth.
- White wine: Adds brightness and a subtle tang that cuts through the creaminess.
- Chicken broth: Creates the perfect savory foundation for the sauce.
- Dijon mustard: A sharp note that balances richness elegantly.
- Heavy cream: Delivers that irresistibly creamy texture we all crave.
- Lemon juice: A touch of acidity to brighten and balance flavors beautifully.
- Baby spinach: Fresh and vibrant, wilts to tender perfection, adding a pop of green and nutrition.
- Parmesan cheese: To top off the dish with a salty, nutty finish.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Season the Chicken
Start by patting your chicken tenders dry to ensure a lovely sear. Combine garlic powder, Italian seasoning, salt, and pepper, then coat each piece of chicken evenly in this flavorful mixture. This step builds a seasoned crust that forms the foundation of the dish’s savory profile.
Step 2: Cook the Chicken
In a large skillet heated with olive oil and butter, cook the chicken tenders over medium-high heat until they develop a golden crust and reach an internal temperature of 160°F, which means they’re juicy and fully done. Once cooked, transfer the chicken to a cutting board and slice into bite-sized morsels that will beautifully mingle with the pasta and sauce later.
Step 3: Boil the Pasta
While the chicken is cooking, bring a big pot of salted water to a boil. Add your linguine and cook just shy of al dente—around one minute less than the package suggests. This allows the pasta to finish absorbing the flavorful sauce in the next steps, resulting in a unified and luscious dish.
Step 4: Sauté Aromatics
Return your skillet to the stove and add a splash more olive oil or butter if it looks dry. Gently sauté diced onions until soft and translucent, followed by minced garlic and red pepper flakes. This aromatics trio builds a fragrant and layered base for the sauce that frames the chicken perfectly.
Step 5: Build the Sauce Base
Sprinkle flour over the softened onions and garlic, stirring constantly to eliminate any raw flour taste. Pour in white wine, whisking as it evaporates to deglaze the pan, then gradually add chicken broth, continuing to whisk for a smooth, lump-free sauce. Stir in Dijon mustard for that subtle tang and depth, bringing everything together harmoniously.
Step 6: Finish the Creamy Sauce
Keep whisking the sauce over medium heat until it gently bubbles and thickens, about 5 minutes—this is where the magic happens. Stir in heavy cream, then season with lemon juice, salt, and pepper according to your taste, balancing acidity and creaminess for an indulgent yet refreshing finish.
Step 7: Combine Pasta and Spinach
Drain your linguine, reserving some pasta water just in case. Add the pasta right into the creamy sauce along with baby spinach, folding gently to combine. Let the spinach wilt and the pasta finish cooking in the sauce for a minute or two. If the sauce feels too thick, a splash of reserved pasta water loosens it up perfectly.
Step 8: Add the Chicken
Fold in the sliced chicken pieces, warming them through and allowing the flavors to marry beautifully. This final mix ensures every forkful is filled with tender chicken, rich sauce, and vibrant spinach.
Step 9: Plate and Garnish
Serve your Creamy Chicken Florentine Pasta Recipe garnished generously with freshly shaved Parmesan cheese. This salty, umami-packed topping adds the perfect finishing touch that will have everyone at your table begging for seconds.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
Sprinkle freshly chopped parsley or extra Parmesan for a bright, herbaceous lift and extra cheesy goodness that complements the richness of the sauce beautifully. A few lemon zest curls also add a lovely, fresh pop of citrus that ties the dish together.
Side Dishes
This pasta stands out on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a rustic garlic bread to soak up every last bit of that creamy sauce. Roasted vegetables like asparagus or cherry tomatoes also add a vibrant, colorful contrast on the plate.
Creative Ways to Present
Serve the pasta nestled in warm shallow bowls to showcase those luscious sauce ribbons. For an elegant touch, try topping with a poached egg that creates even more creaminess once broken. Alternatively, serve in individual ramekins for a charming, individual presentation perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers of this Creamy Chicken Florentine Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, though the sauce may thicken, so a quick reheat with a splash of broth or cream refreshes it beautifully.
Freezing
Freezing isn’t recommended for this dish since the cream-based sauce can separate and become grainy when thawed. However, if needed, freeze the pasta and sauce separately from the chicken to help maintain better texture upon reheating.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally. Add a little chicken broth or cream to loosen the sauce and bring back its luscious texture. Avoid overheating to keep the chicken tender and the sauce silky smooth.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just slice the chicken breasts into 1-inch strips to ensure they cook quickly and evenly, maintaining that tender texture important to the recipe’s success.
What pasta works best for this recipe?
Linguine is perfect because its flat, wide shape holds onto the creamy sauce beautifully, but feel free to use fettuccine, penne, or any pasta you prefer.
Is there a substitute for white wine?
Yes, you can replace white wine with additional chicken broth or a splash of white grape juice plus a teaspoon of vinegar to maintain the acidity and depth it adds.
How spicy is this dish?
The red pepper flakes provide just a gentle warmth that you can adjust to your liking. Feel free to omit or increase them depending on how bold you want the heat to be.
Can I make this dairy-free?
Definitely! Swap heavy cream for full-fat coconut milk or a dairy-free cream alternative, and use a dairy-free butter substitute to keep the creamy texture without dairy.
Final Thoughts
This Creamy Chicken Florentine Pasta Recipe is one of those treasures that feels both comforting and sophisticated on the plate. It’s easy enough for weeknight dinners yet impressive enough to wow your guests. Give it a try—you might just find yourself reaching for this recipe again and again because sometimes, the best dishes are the ones that bring simple ingredients and big flavors together in the most heartfelt way.
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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: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Chicken Florentine Pasta is a rich and delicious dish featuring tender chicken strips, linguine pasta, and a flavorful creamy sauce packed with garlic, Italian herbs, and fresh spinach. Ideal for a comforting weeknight dinner, it combines succulent chicken with a luscious sauce enhanced by white wine, Dijon mustard, and Parmesan cheese.
Ingredients
For the Chicken
- 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
For the Pasta and Sauce
- 8 oz / 227 g linguine pasta, or other shape as desired
- 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
- Parmesan cheese, for topping
Instructions
- Season the 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 the remaining half to ensure well-seasoned pieces.
- Cook the 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 of 160°F). Transfer chicken to a cutting board and slice into bite-sized pieces.
- Cook the 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) to allow the pasta to finish cooking later in the sauce.
- Sauté Aromatics: Return the skillet used for chicken to medium heat. If dry, add a splash of olive oil or butter. Sauté the diced onion for 4-5 minutes until softened. Add chopped garlic and red pepper flakes and cook for 30 seconds until fragrant, creating a flavorful base for the sauce.
- Make the Sauce Base: Sprinkle in the flour and stir continuously until no dry bits remain to form a roux. Pour in the white wine while whisking until mostly evaporated, which adds depth and acidity. Gradually add chicken broth in small amounts, whisking continuously until smooth. Stir in Dijon mustard for a tangy kick.
- Thicken the Sauce: Continue whisking over medium heat until the sauce bubbles gently and thickens, approximately 5 minutes. Stir in the heavy cream to create a rich, creamy texture. Add lemon juice, salt, and pepper to taste, balancing the flavors.
- Combine Pasta and Spinach: Drain the pasta using a slotted spoon or colander, reserving some pasta water. Add pasta directly to the sauce skillet. Top with coarsely chopped baby spinach and gently fold to combine. Let pasta finish cooking in the sauce for 1-2 minutes until spinach wilts and sauce thickens. Add reserved pasta water if the sauce becomes too thick to loosen it.
- Add the Chicken: Fold the sliced chicken into the pasta and sauce mixture until warmed through, ensuring every bite is filled with tender chicken and creamy sauce.
- Serve: Plate the creamy chicken florentine pasta and sprinkle generously with shaved Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Use chicken tenders or cut chicken breasts into strips for quicker, more even cooking.
- Cooking pasta 1 minute less than package instructions allows it to absorb more sauce flavors during the final step.
- Adjust the red pepper flakes according to your preferred spice level.
- Reserve pasta water to adjust sauce consistency as needed.
- Substitute white wine with more chicken broth if preferred or for a non-alcoholic version.
- Use freshly grated Parmesan for the best melty, nutty topping.
- Ensure chicken is fully cooked to an internal temperature of 160°F for food safety.
