I absolutely love this Creamy Chicken Florentine Pasta Recipe because it feels like a restaurant-quality dish you can whip up on any weeknight without stress. The combination of tender chicken, garlicky cream sauce, and fresh spinach tossed with pasta is insanely comforting—yet fresh and vibrant enough that you don’t feel weighed down after eating it. Whenever I make this, my family goes crazy for it, and it’s become a go-to when I want a cozy, satisfying meal fast.
You’ll find that this creamy chicken florentine pasta recipe works perfectly for busy evenings or even weekend dinners where you want to impress without spending hours in the kitchen. One of the things I love most is how adaptable it is—you can switch up the pasta, add a splash more cream, or spice it up with extra red pepper flakes for a bit of heat. Trust me, this recipe is totally worth trying if you’re looking for a rich, flavorful dish with a simple prep.
Why You’ll Love This Recipe
- Deliciously Creamy: The sauce is silky, thick, and packed with flavor, coating every bite perfectly.
- Quick and Easy: Ready in about 30 minutes, it’s a fantastic weeknight meal that doesn’t skimp on taste.
- Balanced with Greens: The fresh baby spinach adds a bit of earthiness and color, making it feel lighter and wholesome.
- Family Favorite: Tried and tested by my crew, it’s a guaranteed crowd-pleaser even for picky eaters.
Ingredients You’ll Need
All the ingredients in this Creamy Chicken Florentine Pasta Recipe come together to build layers of flavor and texture. Plus, they’re easy to find, and the handful of staples like garlic and parmesan ensure you’ll get that classic rich taste every time.
- Chicken tenders or breast strips: I find tenders cook faster and stay juicy, but breasts work just fine; slice them evenly for consistent cooking.
- Garlic powder and Italian seasoning: These create a simple yet flavorful chicken rub, no complicated marinating needed.
- Olive oil and butter: The combo gives deep flavor and helps get a beautiful golden crust on the chicken.
- Linguine pasta: It holds onto the sauce nicely, but feel free to swap with fettuccine or penne.
- Onion and garlic cloves: Fresh aromatics are essential for building that savory sauce foundation.
- Red pepper flakes: Adds just a touch of heat—you can adjust to your liking.
- All-purpose flour: Helps thicken the sauce for that luscious, creamy texture.
- White wine: Adds brightness and depth; if you’re not a drinker, a splash of chicken broth with a squeeze of lemon works too.
- Chicken broth: A great base for the sauce—opt for low sodium to control the saltiness.
- Dijon mustard: This little addition brings a subtle tang and complexity to the cream sauce.
- Heavy cream: The secret to rich, velvety sauce that coats everything perfectly.
- Lemon juice: Just enough to brighten and cut through the richness.
- Baby spinach: Adds freshness and a pop of green, wilting beautifully right in the sauce.
- Parmesan cheese: For topping—makes it irresistibly cheesy and savory.
Variations
One of the things I enjoy about this Creamy Chicken Florentine Pasta Recipe is how easy it is to make your own tweaks. Whether you want to lighten it up or add a bit more indulgence, feel free to get creative!
- Swap the chicken for shrimp: I’ve done this when craving seafood, and the sauce works beautifully with tender shrimp—just reduce cooking time.
- Make it vegetarian: Skip the chicken and add mushrooms or sun-dried tomatoes for a hearty alternative.
- Use half-and-half instead of heavy cream: For a lighter sauce, I’ve used half-and-half with good results, though it’s slightly less rich.
- Add more heat: Increasing the red pepper flakes or topping with crushed chili flakes is my go-to when my family asks for a spicy kick.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken tenders dry so they get a nice sear instead of steaming. Mix the garlic powder, Italian seasoning, salt, and pepper, then sprinkle evenly on both sides of the chicken. Heat your skillet over medium-high heat, add olive oil and butter, then sear the chicken in a single layer until golden and cooked through—usually about 4-5 minutes per side depending on thickness. You’ll want to check the largest piece with a meat thermometer; 160°F is perfect for juicy chicken.
Step 2: Cook the Pasta Just Right
Bring a large pot of salted water to a boil and add your pasta. I like to cook it just about a minute less than the package directions to keep it al dente since it’ll finish cooking in the sauce. For example, if your package says 10 minutes, set a timer for 9. This helps the pasta soak up all the luscious sauce later without becoming mushy.
Step 3: Build the Creamy Sauce
In the same skillet you cooked the chicken (no need to wash it), sauté the diced onion until softened, about 4-5 minutes. Toss in the garlic and red pepper flakes and cook until fragrant, roughly another 30 seconds. Sprinkle in the flour and stir until it’s absorbed—this is what thickens our sauce. Pour in the white wine and whisk while it mostly evaporates, then slowly add chicken broth, whisking to keep it smooth. Stir in the Dijon mustard, and let the sauce bubble and thicken, about 5 minutes. Finally, whisk in the heavy cream, add lemon juice, salt, and pepper to taste.
Step 4: Finish the Dish with Spinach and Chicken
Drain the pasta using a slotted spoon or colander and add it directly to the sauce, reserving a bit of pasta water just in case. Toss in the chopped baby spinach and gently fold everything together so the pasta soaks up the creamy sauce and the spinach lightly wilts. If the sauce looks too thick, a splash of that reserved pasta water will loosen it right up. Once everything is cozy, fold in the sliced chicken to warm through, then serve topped with freshly shaved parmesan.
Pro Tips for Making Creamy Chicken Florentine Pasta Recipe
- Dry the Chicken Well: Patting the chicken dry before seasoning helps get that perfect golden crust and prevents steaming in the pan.
- Don’t Overcook Pasta: Undercook slightly so it finishes in the sauce and stays tender but not mushy.
- Deglaze with Wine: Scraping up the browned bits with wine adds fabulous flavor depth to your sauce.
- Adjust Salt at the End: Because chicken broth varies in saltiness, add salt gradually after sauce is mixed to avoid over-seasoning.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
I always top my creamy chicken florentine pasta with some generous shavings of parmesan cheese—it melts slightly into the warm sauce for that extra punch of savory goodness. Sometimes I sprinkle a little freshly cracked black pepper or finely chopped fresh parsley for color and freshness. A squeeze of lemon over the top at serving time is also a nice touch if you want a zesty brightness.
Side Dishes
This pasta is quite rich, so I like pairing it with something simple like a crisp green salad with vinaigrette to balance it out. Garlic bread or crusty artisan bread is a must-have on the side to scoop up every last bit of sauce. For a veggie side, roasted asparagus or sautéed green beans with lemon and garlic are wonderful too.
Creative Ways to Present
When serving to guests or for a special occasion, I like using white shallow bowls which show off the beautiful creamy sauce and vibrant spinach. Adding a sprig of fresh thyme or basil on top really elevates the look. You could even plate it with a drizzle of good-quality olive oil and a dusting of Parmesan for a restaurant-style presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just note that spinach wilts further and sauce thickens while stored, so you might need to loosen it up when reheating.
Freezing
I’ve frozen creamy chicken florentine pasta a couple of times with mixed results. The cream sauce can separate a bit after freezing, so I recommend freezing without the spinach if you want best texture. To freeze, cool completely, pack in an airtight container, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a splash of water or broth to bring back that creamy smoothness. Avoid microwaving at high power to keep the sauce from breaking apart. If spinach seems too wilted, adding a small handful of fresh spinach while reheating can perk it back up.
FAQs
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Can I use chicken breasts instead of tenders for this recipe?
Absolutely! Chicken breasts work fine—just slice them into evenly sized strips about 1 inch thick so they cook through quickly and evenly. I recommend not skipping the pat dry step for best searing.
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What can I substitute for white wine in the sauce?
If you prefer to avoid alcohol, you can use extra chicken broth with an added squeeze of lemon juice or a splash of white wine vinegar. This will keep the brightness and acidity in the sauce without the alcohol.
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Can I make this recipe gluten-free?
Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Just whisk gently to avoid lumps.
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How can I add more veggies to this dish?
Besides the spinach, I sometimes toss in sautéed mushrooms, cherry tomatoes, or even steamed broccoli florets for extra color and nutrients. Just add them toward the end so they don’t overcook.
Final Thoughts
I truly hope you give this Creamy Chicken Florentine Pasta Recipe a try because it’s become one of those dishes I turn to when I want comfort and elegance all in one bowl. Whether you’re cooking for your family or hosting friends, it always feels special yet comes together with ease. I promise, once you make it, you’ll understand why it’s a favorite in my kitchen—and maybe yours too!
PrintCreamy 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
- Diet: Halal
Description
Creamy Chicken Florentine Pasta is a luscious, comforting dish featuring tender chicken strips sautéed to perfection, tossed with linguine in a rich, creamy sauce infused with garlic, white wine, and Dijon mustard. Fresh baby spinach adds a vibrant touch, while parmesan cheese crowns the dish for a savory finish. This quick and fulfilling meal serves as an ideal weeknight dinner that combines hearty protein, flavorful greens, and velvety pasta in one bowl.
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 and Pasta:
- 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 the Chicken: Lay chicken tenders out on a plate and pat dry. In a small bowl, mix together garlic powder, Italian seasoning, salt, and pepper. Sprinkle half of the spice mixture evenly over chicken tenders, flip, and season with the remaining half.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add olive oil and butter; when butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes until cooked through and the internal temperature reaches 160°F (71°C). Transfer chicken to a cutting board and cut into bite-sized pieces.
- Cook Pasta: Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for about 1 minute less than package instructions (e.g., if package states 10 minutes, cook for 9 minutes) until just barely al dente. Drain pasta using a slotted spoon or colander but reserve about a cup of pasta water.
- Make the Sauce Base: Return the skillet used for chicken to medium heat. If dry, add a splash of olive oil or a pat of butter. Add diced onion and cook until softened, about 4 to 5 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Thicken the Sauce: Sprinkle flour over the onion mixture and stir for a minute until no dry bits remain. Pour in white wine and whisk continuously until it mostly evaporates. Gradually add chicken broth in splashes while whisking constantly to maintain a smooth sauce. Whisk in Dijon mustard.
- Simmer and Finish Sauce: Continue whisking over medium heat until the sauce bubbles gently and thickens, about 5 minutes. Stir in heavy cream, then add lemon juice, salt, and pepper to taste (adjust salt according to the broth’s sodium level). Keep sauce warm on low heat if pasta is not quite ready.
- Combine Pasta and Spinach: Add drained pasta directly into the skillet with the sauce. Top with chopped spinach and gently fold to coat pasta completely. Let it finish cooking in the sauce for 1 to 2 minutes until the sauce thickens further and the spinach wilts. Add reserved pasta water as needed to loosen the sauce.
- Add Chicken and Serve: Fold the cut chicken pieces into the pasta and warm through. Divide into serving bowls and top with shaved parmesan cheese. Serve immediately for best flavor.
Notes
- Cooking the pasta slightly under done allows it to finish cooking in the sauce, resulting in a perfect al dente texture.
- The white wine enhances flavor but can be omitted or replaced with extra chicken broth if desired.
- Adjust red pepper flakes to control the spice level according to your preference.
- Reserve pasta water to adjust sauce consistency if needed; the starch helps thicken and bind the sauce.
- Use fresh parmesan for best flavor and texture on top.