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
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:
- 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.
