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Creamy Chicken Florentine Pasta

Indulgent Creamy Chicken Florentine Pasta in 30 Minutes

A delicious Creamy Chicken Florentine Pasta recipe that's quick to prepare and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenders Substitution: Thinly sliced chicken breasts can be used.
  • 2 tablespoons Olive Oil Use a mix of olive oil and butter for best results.
  • 1 tablespoon Butter
For the Pasta
  • 8 ounces Linguine Pasta Substitution: Fettuccine, penne, or farfalle can also be used.
For the Sauce
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 teaspoon Garlic Powder Provides seasoning for chicken.
  • 1 teaspoon Italian Seasoning Adds a blend of herbs for added depth.
  • 1 teaspoon Red Pepper Flakes Adds a touch of heat.
  • 2 tablespoons Flour Used for thickening the sauce.
  • ½ cup White Wine Enhances depth of flavor in the sauce.
  • 1 cup Chicken Broth Forms the sauce base, adding savory elements.
  • 2 tablespoons Dijon Mustard Adds tanginess to the sauce.
  • 1 cup Heavy Cream Provides richness and creaminess to the sauce.
  • 1 tablespoon Lemon Juice Brightens the flavor of the dish.
  • 4 ounces Baby Spinach Offers nutrients and color.
  • ½ cup Parmesan Cheese Substitution: Can use Grana Padano if Parmesan is unavailable.

Equipment

  • large skillet
  • large pot
  • measuring cups
  • measuring spoons
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken: Pat the chicken tenders dry with paper towels and season with garlic powder, Italian seasoning, salt, and pepper.
  2. Cook the Chicken: Heat olive oil and butter in a large skillet. Cook seasoned chicken for 4-5 minutes per side until golden brown and reaches 160°F. Slice into strips.
  3. Cook the Pasta: Boil water in a large pot, add salt, and cook linguine for 8-9 minutes, reserving 1 cup of pasta water before draining.
  4. Make the Sauce: In the same skillet, sauté chopped onion until soft. Add minced garlic and red pepper flakes, cooking for 1 more minute.
  5. Finish the Sauce: Add flour, cook for 1 minute, pour in white wine, and simmer for 2-3 minutes. Whisk in chicken broth, mustard, cream, and lemon juice until thickened, about 3-5 minutes.
  6. Combine Everything: Add drained pasta to the sauce, fold in spinach and chicken, cooking for another 2-3 minutes until spinach wilts.
  7. Serve: Plate the pasta and sprinkle with Parmesan cheese. Garnish with parsley if desired.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 45gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, separate the sauce and pasta before freezing.

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