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
Units
Scale
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.
