If you’ve ever dreamed of a pasta dish that combines tender, perfectly seasoned chicken with a luscious, velvety sauce enriched by fresh spinach and just the right touch of tang, then you are in for a treat with this Creamy Chicken Florentine Pasta Recipe. It’s comfort food elevated to something truly special — a harmony of flavors and textures that comes together effortlessly in about 30 minutes. The creaminess of the sauce, the brightness from lemon juice, and the subtle heat from red pepper flakes make every bite irresistible. Once you try this dish, it will become one of your go-to dinner favorites that feels both indulgent and fresh at the same time.
Ingredients You’ll Need
The magic of this Creamy Chicken Florentine Pasta Recipe starts with simple, straightforward ingredients that each play a crucial role in building layers of flavor, texture, and color. From the juicy chicken seasoned with herbs to the creamy sauce made with chicken broth and heavy cream, every element is essential.
- Chicken tenders (1 pound / 453 g): Choose tenders or strip your own chicken breasts for the juiciest, most tender bite.
- Garlic powder (1½ teaspoons): Adds an earthy, warm base note that complements the chicken perfectly.
- Italian seasoning (1 teaspoon): A fragrant blend of herbs that infuses the chicken with classic Italian flavors.
- Kosher salt (½ teaspoon plus more to taste): Essential for enhancing all the flavors without overpowering.
- Freshly ground black pepper (½ teaspoon plus more to taste): Provides a subtle heat and depth throughout the dish.
- Olive oil (2 tablespoons): Used for browning the chicken and sautéing vegetables, contributing a fruity richness.
- Butter (2 tablespoons): Adds silkiness and richness to the sauce base.
- Linguine pasta (8 oz / 227 g): A long, flat noodle that perfectly catches the creamy sauce; swap for your favorite shape if you prefer.
- Small onion, diced (about ½ cup): Sweated to soften, it adds slight sweetness and depth to the sauce.
- Garlic cloves, finely chopped (3 tablespoons): Fresh garlic elevates the aroma and flavor intensity.
- Red pepper flakes (½ teaspoon, adjust to taste): Adds a gentle kick that cuts through the richness nicely.
- All-purpose flour (2 tablespoons): Creates a roux to thicken the sauce perfectly without lumps.
- White wine (¼ cup): Adds acidity and complexity—select a dry white you enjoy drinking!
- Chicken broth (1½ cups / 300 g): Forms the savory liquid base for the sauce.
- Dijon mustard (2 teaspoons): A secret ingredient that gives the sauce a subtle tangy depth.
- Heavy cream (½ cup / 75 g): Makes the sauce irresistibly creamy and luscious.
- Lemon juice (2 teaspoons, adjust to taste): Adds brightness to balance the richness.
- Baby spinach (6 oz): Fresh greens fold into the sauce, adding color, nutrients, and a tender bite.
- Parmesan cheese: For topping, providing a salty, nutty finish that everyone loves.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken tenders dry so they brown nicely instead of steaming. Mix your garlic powder, Italian seasoning, salt, and black pepper, then coat the chicken evenly with this flavorful blend. Doing this ensures every bite of chicken is packed with seasoning and sets the foundation for the dish’s taste.
Step 2: Cook the Chicken to Perfection
Heat olive oil and butter in a large skillet to get that perfect sizzle. Once hot, arrange the chicken in a single layer for even browning. Cook for about 4 to 5 minutes on one side until golden, then flip and finish cooking until no pink remains and the internal temperature reaches 160°F. Transfer the cooked chicken to a cutting board and slice into bite-sized pieces — they’ll soon soak up that creamy sauce!
Step 3: Boil the Pasta
While the chicken cooks, bring a large pot of salted water to boil and add your linguine. Cook it just shy of al dente — about one minute less than the package suggests — so it finishes cooking later when combined with the sauce. This step keeps your pasta perfectly tender and well-coated with sauce.
Step 4: Build the Flavor Base in the Skillet
Using the same skillet (no need to wash), add a splash more olive oil or butter if it’s dry, then sauté the diced onion over medium heat. Cook until softened and translucent, about 4 to 5 minutes. Add the chopped garlic and red pepper flakes, cooking for 30 seconds more until fragrant. This aromatic base amps up the dish’s complexity.
Step 5: Make the Roux and Deglaze with Wine
Sprinkle the flour over the onion mixture and stir thoroughly to avoid lumps. Then slowly pour in the white wine, whisking continuously until the wine mostly evaporates and the mixture thickens slightly. The wine adds acidity that balances the richness to come.
Step 6: Add Broth and Dijon Mustard for Depth
Gradually whisk in the chicken broth, ensuring a smooth sauce base free of lumps. Stir in the Dijon mustard, which gives the sauce a subtle complexity that elevates the traditional cream sauce beautifully.
Step 7: Thicken and Enrich the Sauce
Keep the sauce on medium heat, whisking until it bubbles gently and thickens, about 5 minutes. Now stir in the heavy cream for that signature creamy texture. Finish by adding lemon juice, salt, and pepper to taste. The lemon juice brightens the whole dish, making the creaminess feel lighter and more vibrant.
Step 8: Combine Pasta, Spinach, and Sauce
Drain your pasta, reserving some pasta water, then add the pasta directly to the sauce skillet. Toss in the chopped baby spinach and gently fold until the spinach wilts and the sauce thickens further. If it seems too thick, loosen it with a splash of reserved pasta water for perfect consistency.
Step 9: Add the Chicken and Warm Through
Finally, fold the sliced chicken into the pasta and sauce mixture, allowing the chicken to reheat gently and absorb some of that creamy goodness.
Step 10: Serve Immediately with Parmesan
Plate this divine creation, then generously sprinkle freshly shaved Parmesan cheese on top. Serve right away for the best texture and full flavor experience.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
The vibrant Parmesan cheese is a must for its salty, nutty punch, but consider a sprinkle of freshly chopped parsley or basil for a pop of color and herbal brightness. A little cracked black pepper on top adds a subtle finishing kick.
Side Dishes
A simple green salad with a light vinaigrette complements this rich dish perfectly, cutting through the creaminess with crisp, fresh notes. Garlic bread or a crusty baguette is also fantastic for mopping up every last drop of the sauce.
Creative Ways to Present
Try serving your creamy chicken florentine pasta in warm, shallow bowls to showcase the luscious sauce and colorful spinach. For a festive touch, garnish with edible flowers like nasturtiums or microgreens. Individual ramekins baked briefly under a broiler with extra Parmesan can create a delightful crust for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Florentine Pasta Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually marry even more after sitting overnight, making leftovers just as satisfying as fresh.
Freezing
If you want to save some for longer, freeze the pasta in freezer-safe containers, separating portions with parchment paper. It can be frozen for up to 2 months. Be aware that the texture of the spinach might soften more after freezing, but the dish will still taste delicious.
Reheating
Reheat gently on the stove over medium-low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much. Avoid the microwave if possible, as reheating slowly preserves the creamy texture and prevents the chicken from drying out.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just cut chicken breasts into 1-inch strips similar in size to tenders to ensure even cooking and tenderness in this Creamy Chicken Florentine Pasta Recipe.
Is there a substitute for white wine in the sauce?
If you prefer to omit wine, you can use extra chicken broth with a splash of white wine vinegar or lemon juice to maintain the acidity and depth of flavor.
Can I make this recipe dairy-free?
You can substitute heavy cream with coconut cream or cashew cream and use a dairy-free butter or olive oil. Parmesan cheese can be replaced with nutritional yeast for a cheesy flavor.
What if I don’t have linguine pasta?
Any pasta shape works well here. Fettuccine, penne, or even farfalle can hold onto the creamy sauce just as nicely.
How spicy is this dish?
The red pepper flakes add a gentle warmth that can be adjusted to your preference or omitted entirely for a milder flavor.
Final Thoughts
This Creamy Chicken Florentine Pasta Recipe truly brings together comforting and fresh elements in one beautiful dish. Whether for a weeknight dinner or impressing friends at your next gathering, the blend of creamy sauce, tender chicken, and vibrant spinach is an absolute winner. I can’t wait for you to try it and make it a staple in your kitchen as it is in mine!
Print
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 recipe offers a deliciously rich and comforting meal featuring tender chicken strips, linguine pasta, and a luscious spinach-infused cream sauce. Enhanced with garlic, Italian seasoning, and a touch of lemon, this easy-to-make dish comes together in just 30 minutes, making it perfect for a weeknight dinner that satisfies the whole family.
Ingredients
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
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
- 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 as an alternative to tenders; cut into strips for even cooking.
- Adjust red pepper flakes according to your preferred spice level.
- Reserve some pasta water to adjust sauce consistency as needed.
- Ensure chicken is cooked to an internal temperature of 160°F for safety.
- Substitute heavy cream with half-and-half for a lighter sauce, though thickness will be reduced.
- Serve immediately to enjoy the spinach texture at its freshest.
