I absolutely love this Creamy Chicken Florentine Pasta Recipe because it brings together the richest flavors in such a comforting, cozy dish that feels fancy yet is so simple to make. Whenever I whip this up, it feels like a special weeknight treat—perfect for when you want something satisfying but don’t want to spend ages in the kitchen.
You’ll find that the creamy sauce paired with tender chicken and fresh spinach makes it a crowd-pleaser every time. What makes this recipe stand out is how the sauce thickens beautifully around the pasta, creating a silky mouthfeel that feels indulgent but not overly heavy. It’s one of those meals you’ll keep coming back to because it just works, whether for a casual family dinner or impressing friends.
Why You’ll Love This Recipe
- Incredible Creamy Texture: The sauce coats every strand of pasta perfectly, thanks to a little trick with flour and cream.
- Simple Yet Flavor-Packed: With just a handful of seasonings and fresh spinach, this recipe balances richness and freshness beautifully.
- Quick Weeknight Winner: Ready in about 30 minutes, it’s perfect for busy schedules without sacrificing taste.
- Family Approved: My kids and friends beg me to make this one—they love the tender chicken and cheesy finish!
Ingredients You’ll Need
All the ingredients come together in harmony, creating that signature creamy sauce and flavorful chicken. I like to shop for fresh baby spinach and good-quality Parmesan to really elevate this dish.
- Chicken tenders or breasts: I prefer tenders because they cook evenly and stay juicy, but breasts work great if you slice them thinly.
- Garlic powder: Adds that deep, savory hit without overpowering the fresh garlic in the sauce.
- Italian seasoning: A blend that brings herbs like oregano and basil, perfect for that Italian-inspired flavor.
- Kosher salt: Essential for seasoning but adjust for your broth’s saltiness.
- Black pepper: Freshly ground for the best aroma and mild heat.
- Olive oil: Use extra virgin if you can; it lends a fruity note.
- Butter: Key for that indulgent richness in the chicken and sauce.
- Linguine pasta: Or another long pasta; linguine holds the sauce so well.
- Onion: Diced finely so it melts into the sauce.
- Garlic cloves: Fresh and finely chopped for that punch of flavor.
- Red pepper flakes: Adds a subtle kick; reduce if you’re sensitive to spice.
- All-purpose flour: Helps thicken the sauce to luscious perfection.
- White wine: Don’t skip this – it brightens the sauce and adds complexity.
- Chicken broth: Use a good quality one or homemade for the best results.
- Dijon mustard: This gives a subtle tang that balances creaminess.
- Heavy cream: For richness and that velvety sauce texture.
- Lemon juice: Brightens all the flavors, so add to taste.
- Baby spinach: Fresh and coarsely chopped; it wilts beautifully into the sauce.
- Parmesan cheese: Freshly shaved or grated for topping.
Variations
This Creamy Chicken Florentine Pasta Recipe is lovely as is, but I love messing around with it depending on the season or what’s in my fridge. Feel free to play with the ingredients and make it your own—it’s very forgiving!
- Swap chicken for shrimp: When I want something different, shrimp cooks quickly and pairs wonderfully with the creamy sauce.
- Make it vegetarian: Skip the chicken and add mushrooms or roasted cauliflower for a veggie-packed meal.
- Use gluten-free pasta: Works great, just watch the cooking time so it stays al dente.
- Spice it up: Add more red pepper flakes or a dash of hot sauce to kick the flavor up a notch.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Season and Sear Your Chicken
Start by patting your chicken dry; this helps get a nice golden crust. Mix garlic powder, Italian seasoning, salt, and pepper then sprinkle it evenly on both sides of the chicken. Heat a large skillet with olive oil and butter over medium-high heat—when the butter sizzles, arrange the chicken in a single layer. Let it cook undisturbed for about 4-5 minutes to get that beautiful browning, then flip and cook another 3-4 minutes until done. You’re aiming for an internal temp around 160°F. Transfer to a cutting board and slice into bite-sized pieces. This step locks in those juicy flavors I’m always chasing.
Step 2: Cook Pasta Almost Al Dente
Boil a large pot of salted water and cook your linguine about one minute less than the package says—it’ll finish cooking in the sauce, soaking up all those flavors! This trick keeps the pasta from overcooking and turning mushy, which is so easy to do if you boil it fully before mixing.
Step 3: Build Your Creamy Sauce
Using the same skillet you cooked the chicken in (no need to wash it!), add a splash more oil or butter if it looks dry. Toss in the diced onion and sauté until soft and translucent, about 4-5 minutes. Stir in the garlic and red pepper flakes for 30 seconds until fragrant, but be careful not to burn the garlic! Sprinkle the flour over this mixture and stir until the flour is fully incorporated—this is what thickens the sauce beautifully. Pour in the white wine and whisk constantly until it mostly evaporates, then slowly whisk in the chicken broth, a splash at a time, ensuring the sauce stays silky smooth. Stir in the Dijon mustard for a gentle tang. Let the sauce bubble gently on medium, thickening for about 5 minutes before whisking in the heavy cream.
Step 4: Finish with Spinach and Chicken
Add a splash of lemon juice and adjust salt and pepper to your taste here—this is where the sauce gets its wonderful brightness. Drain the just-al-dente pasta with a slotted spoon and toss it into the sauce along with the chopped spinach. Fold gently to coat everything and let the spinach wilt while the pasta finishes cooking in the sauce for a minute or two. If the sauce feels too thick, add some reserved pasta water a splash at a time to loosen it. Finally, stir in your cooked chicken to warm through just before serving.
Step 5: Serve with a Parmesan Shower
Scoop generous portions onto warm plates and top with freshly shaved or grated Parmesan cheese. The cheese melts into the sauce, adding that perfect salty, nutty finish that makes this Creamy Chicken Florentine Pasta Recipe so irresistible.
Pro Tips for Making Creamy Chicken Florentine Pasta Recipe
- Pat Dry Your Chicken: Moisture is the enemy of browning. Dry chicken sears better and locks in juices.
- Cook Pasta Slightly Underdone: This way, it finishes cooking in the sauce, absorbing all those lovely flavors.
- Use White Wine for Depth: It adds brightness and complexity—you won’t taste the alcohol, just richness.
- Adjust Salt Based on Broth: Broth can be salty or mild—taste the sauce before seasoning to avoid over-salting.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
I always sprinkle freshly shaved Parmesan on top, sometimes with a little extra cracked black pepper. A pinch of chopped fresh parsley or basil also brightens the dish and adds a pretty pop of color. If you want a touch of indulgence, a drizzle of good-quality olive oil on top works wonders.
Side Dishes
My family loves a crisp green salad with a lemon vinaigrette alongside this pasta to balance the creamy richness. Garlic bread or a crusty baguette also pairs perfectly—it’s great for sopping up every last bit of sauce!
Creative Ways to Present
When I make this for guests, I serve it in shallow white bowls to really showcase the creamy sauce and vibrant spinach. A sprinkle of extra Parmesan and a tiny lemon wedge on the side feel special and inviting. For a dinner party, I sometimes finish with a few toasted pine nuts on top for extra crunch and a flavor twist.
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Chicken Florentine Pasta in an airtight container in the fridge and it keeps beautifully for up to 3 days. The sauce actually tastes even better the next day as the flavors meld, but I recommend reheating gently to keep the creaminess intact.
Freezing
Freezing this pasta works okay, but I find the spinach’s texture changes a bit after thawing. If you want to freeze, I recommend leaving out the spinach and adding it fresh when reheating. Freeze in portion-sized containers for easiest use.
Reheating
I reheat leftovers gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce and keep it from drying out. Microwaving works in a pinch but stir halfway through to heat evenly and avoid curdling.
FAQs
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Can I use chicken breasts instead of tenders for the Creamy Chicken Florentine Pasta Recipe?
Absolutely! Chicken breasts work just fine, but I recommend cutting them into 1-inch strips or thinner pieces for even cooking and tenderness. Just keep an eye on the internal temperature to avoid drying out.
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What pasta works best in this recipe?
I love using linguine because its shape holds the sauce beautifully, but fettuccine, penne, or even farfalle would work great too. Just choose a pasta that can carry that creamy sauce well.
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Can I make this recipe dairy-free?
You can swap heavy cream for full-fat coconut milk or a dairy-free cream substitute, and use a dairy-free butter alternative. The sauce might be slightly different in texture but still delicious!
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Why do you cook the pasta for less time than the package suggests?
Cooking pasta just shy of al dente allows it to finish cooking in the sauce, soaking up flavor without going mushy. This technique ensures the pasta has the perfect tender bite when served.
Final Thoughts
This Creamy Chicken Florentine Pasta Recipe has become a go-to in my kitchen because it’s quick, comforting, and always hits the spot. It’s one of those dishes where you can feel proud serving friends or family, yet it’s downright easy to pull off on a busy night. I hope you give it a try and find, like me, that it quickly becomes a new favorite you’ll keep making again and again!
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
Creamy Chicken Florentine Pasta features tender chicken tenders cooked with garlic and Italian seasonings, served in a rich, creamy sauce with spinach and parmesan over perfectly al dente linguine. This comforting and flavorful dish comes together on the stovetop in just 30 minutes, making it an ideal weeknight meal filled with vibrant flavors and creamy texture.
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:
- 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 of the spice mixture.
- Cook the chicken: Heat a large skillet over medium-high heat. Add olive oil and butter; when the butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes or until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes or until cooked through with an internal temperature of 160°F. Transfer chicken to a cutting board and cut into bite-sized pieces.
- Boil the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook for about one minute less than the package instructions for al dente texture (e.g., 9 minutes if package says 10), so it finishes cooking in the sauce.
- Make the sauce base: Return the skillet used for chicken to medium heat. If dry, add a splash of olive oil or butter. Add diced onion and cook until softened, about 4 to 5 minutes. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- Thicken the sauce: Stir in flour, cooking until no dry bits remain. Add white wine and whisk until mostly evaporated. Gradually whisk in chicken broth a splash at a time until smooth. Then whisk in Dijon mustard. Cook over medium heat until sauce bubbles gently and thickens, about 5 minutes.
- Add cream and season: Whisk in heavy cream. Add lemon juice, salt, and pepper to taste. Adjust seasoning depending on broth sodium. Keep sauce warm while pasta finishes cooking.
- Combine pasta and sauce: Use a slotted spoon or colander to drain pasta and transfer directly into the sauce. Top with chopped baby spinach and gently fold to combine. Let pasta cook in sauce for 1-2 minutes until sauce thickens and spinach wilts, adding reserved pasta water if needed to loosen sauce.
- Finish with chicken and serve: Fold in the cooked chicken until warmed through. Spoon pasta into serving bowls and top with shaved Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Be sure not to overcook the pasta in boiling water as it finishes cooking in the sauce for perfect al dente.
- Adjust red pepper flakes to your preferred spice level; omit if sensitive to heat.
- If white wine is unavailable, chicken broth can be substituted but flavor will be slightly different.
- Use freshly grated Parmesan for best texture and flavor.
- Leftovers can be refrigerated for 2-3 days and reheated gently on stovetop.
