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
Scale
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.
