If you love dishes that combine comforting creaminess with vibrant greens and tender chicken, then this Creamy Chicken Florentine Pasta Recipe is going to become one of your absolute favorites. It’s a perfect blend of tender chicken strips, rich and luscious sauce, and fresh spinach all twirling together with perfectly cooked pasta. Every bite carries a burst of garlic, a hint of tangy lemon, and that comforting cheesy finish that makes it feel like a warm hug on your plate. Whether you’re cooking for a busy weeknight or a special relaxed weekend dinner, this recipe strikes the ideal balance between quick, satisfying, and totally crave-worthy.
Ingredients You’ll Need
Simple but thoughtfully chosen ingredients come together to create magic here. Each one plays a crucial role: from the well-seasoned chicken lending protein and flavor, to the garlic and Italian seasoning adding that irresistible aroma, and the fresh spinach bringing color and a fresh bite. The creamy sauce, brought to life with butter, flour, chicken broth, and heavy cream, ties everything perfectly together for a dish that’s nothing short of spectacular.
- Chicken tenders (1 pound): Tender and quick-cooking for juicy, flavorful bites.
- Garlic powder (1½ teaspoons): Adds a warm, savory undertone that complements the fresh garlic.
- Italian seasoning (1 teaspoon): A fragrant herb blend that enhances the overall flavor.
- Kosher salt (½ teaspoon, plus to taste): Essential to season and bring out the natural flavors.
- Freshly ground black pepper (½ teaspoon, plus to taste): Provides a subtle spicy kick and depth.
- Olive oil (2 tablespoons): For sautéing and infusing a rich, fruity undertone.
- Butter (2 tablespoons): Adds luscious richness and helps develop the sauce’s silkiness.
- Linguine pasta (8 oz): Long, flat noodles that wonderfully hold the creamy sauce.
- Small onion, diced (½ cup): Offers sweetness and body to the sauce.
- Fresh garlic cloves (3 tablespoons, finely chopped): Pierces through with its aromatic punch.
- Red pepper flakes (½ teaspoon, adjustable): Adds a subtle heat that livens up the dish.
- All-purpose flour (2 tablespoons): Helps thicken the sauce to that perfect creamy consistency.
- White wine (¼ cup): Deglazes the pan with a bright and slightly acidic note.
- Chicken broth (1½ cups): Builds the savory, comforting base of the sauce.
- Dijon mustard (2 teaspoons): Adds a subtle tang and depth to the creamy sauce.
- Heavy cream (½ cup): The star ingredient that gives the sauce its rich, silky texture.
- Lemon juice (2 teaspoons, to taste): Brightens and balances the richness elegantly.
- Baby spinach (6 oz, coarsely chopped): Adds vibrant green color and fresh, earthy flavor.
- Parmesan cheese: For topping and that irresistible cheesy finish.
How to Make Creamy Chicken Florentine Pasta Recipe
Step 1: Season and Prepare the Chicken
First, you want to pat your chicken tenders dry; this step is key for achieving that beautiful golden brown sear later. Mix your garlic powder, Italian seasoning, salt, and pepper then generously coat the chicken strips. This seasoning combo is simple but packs a punch, creating layers of flavor that will shine through the creamy sauce and tender pasta.
Step 2: Cook the Chicken to Perfection
Heat olive oil and butter in a skillet until the butter is bubbling. Lay the chicken in a single layer and let it cook undisturbed for a few minutes until it achieves a golden crust. Flip and finish cooking until juicy and cooked through to 160°F internally. Removing the chicken at this point allows you to slice it up later and fold it back into the pasta, keeping every bite tender and delicious.
Step 3: Cook the Pasta
Boil your pasta in salted water, but cook it just shy of the package time. This way, it will have the chance to soak up the sauce and finish cooking right in the pan, marrying flavor and texture in one glorious step.
Step 4: Build the Flavor Base
Use the skillet you cooked the chicken in to sauté diced onions until they soften, creating the perfect foundation of sweetness and body. Then add fresh garlic and a pinch of red pepper flakes for a fragrant, slightly spicy touch that will awaken the profile of your dish.
Step 5: Make the Roux and Deglaze with Wine
Sprinkle flour over the softened veggies and stir it well, creating a roux that will thicken the sauce beautifully. Pour in the white wine patiently while whisking to scrape up the delicious browned bits in the pan. This step adds complexity and a lovely acidity to balance the richness.
Step 6: Whisk in Broth and Mustard
Add your chicken broth in increments, continuously whisking to keep the sauce smooth and velvety. Stir in Dijon mustard to introduce a subtle piquancy that enhances the creamy texture and overall flavor depth.
Step 7: Thicken the Sauce and Add Cream
Let the sauce bubble gently on medium heat until it thickens to a luscious consistency. Stir in heavy cream for that dreamy, silky mouthfeel, then brighten things up with fresh lemon juice, salt, and pepper to taste for a fantastic balance.
Step 8: Combine Pasta and Baby Spinach
Drain your pasta, reserving some cooking water. Add the pasta straight into the skillet with the sauce, then toss in chopped baby spinach. Allow the pasta to finish cooking right in the sauce, which helps the spinach wilt gently and the pasta soak up all those rich, herby flavors. Use reserved pasta water to adjust sauce consistency if needed.
Step 9: Add the Chicken and Warm Through
Finally, fold your sliced chicken back into the creamy mixture, letting it heat through so every element of this dish is perfectly warm and infused with flavor. This step brings everything together, creating that iconic Creamy Chicken Florentine Pasta Recipe experience.
Step 10: Serve and Enjoy
Plate your creation, sprinkle generously with shaved Parmesan cheese, and get ready for a bite that’s pure comfort with a gourmet touch. Serve immediately to enjoy the sauce at its silky, creamy best.
How to Serve Creamy Chicken Florentine Pasta Recipe
Garnishes
A final shower of freshly shaved Parmesan cheese adds a salty, nutty finish that complements the creamy sauce beautifully. A sprinkle of fresh cracked black pepper or a few torn fresh basil leaves can add an aromatic lift that makes serving feel a little more special.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a zesty vinaigrette, which cuts through the creaminess and adds refreshing textural contrast. Garlic bread or a crusty baguette is perfect for mopping up any leftover sauce and rounding out the meal.
Creative Ways to Present
For a stunning presentation, twirl portions of the pasta into neat nests on each plate, drizzle a little extra olive oil around the rim, and garnish with a sprig of fresh parsley or basil. Serving in warm pasta bowls keeps the dish cozy and inviting, ideal for sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, making next-day eating a wonderful option. Just keep in mind that the spinach and pasta may absorb the sauce further, so a little moisture might be needed upon reheating.
Freezing
While fresh is best for this Creamy Chicken Florentine Pasta Recipe, you can freeze leftovers carefully. Place cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat on the stovetop over low heat, stirring often and adding a splash of chicken broth or cream to restore sauce creaminess. This gentle approach keeps the chicken tender and the pasta from drying out, giving you a satisfying second round of this lovely meal.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just cut the chicken breasts into 1-inch strips so they cook evenly and stay tender, just like the tenders called for in the recipe.
What pasta shapes work best?
Linguine or fettuccine work wonderfully since their flat shape holds the creamy sauce well. But you can also try penne or rigatoni for a fun twist—anything that traps sauce will be delicious!
Is there an alternative to white wine in the sauce?
Yes, if you prefer not to use wine, a splash of extra chicken broth or even a bit of lemon juice can provide acidity and depth without overpowering the flavors.
Can I make this recipe dairy-free?
It’s possible by substituting butter with olive oil and using coconut cream or a creamy plant-based alternative instead of heavy cream. Keep in mind the flavor will be a bit different but still tasty.
How spicy is this pasta?
The red pepper flakes add a gentle warmth but can be adjusted to your preference, so feel free to go lighter or bolder depending on how much heat you enjoy.
Final Thoughts
There’s something incredibly satisfying about this Creamy Chicken Florentine Pasta Recipe — it’s comfort food elevated with fresh ingredients and thoughtful techniques. Once you try it, you’ll see how easy it is to make a weeknight meal feel like a special occasion. I hope you give it a whirl soon and enjoy every delicious, creamy forkful as much as I do!
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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
This Creamy Chicken Florentine Pasta is a rich and comforting dish featuring tender chicken strips, linguine pasta, and a luscious creamy sauce infused with garlic, spinach, and Parmesan cheese. Perfectly seasoned and cooked to perfection, this meal is ready in 30 minutes and serves four, making it an ideal weeknight dinner that combines flavorful ingredients with a smooth, velvety sauce.
Ingredients
Chicken and Seasoning
- 1 pound / 453 g chicken tenders, or chicken breasts cut into 1-inch strips
- 1½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Pasta
- 8 oz / 227 g linguine pasta, or other shape as desired
Sauce Ingredients
- 1 small onion, diced (about ½ cup diced)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes, more or less to taste
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 1½ cups / 300 g chicken broth
- 2 teaspoons Dijon mustard
- ½ cup / 75 g heavy cream
- 2 teaspoons lemon juice, more or less to taste
- ½ teaspoon kosher salt, more or less to taste
- ½ teaspoon freshly ground black pepper, more or less to taste
- 6 oz baby spinach, coarsely chopped
Toppings
- Parmesan cheese, for topping
Instructions
- Prepare Chicken: Pat the chicken tenders dry on a plate. In a small bowl, mix the garlic powder, Italian seasoning, kosher salt, and black pepper. Evenly coat the chicken with half of the spice mixture, flip to coat the other side with the remaining half.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium-high heat. When the butter has melted and starts to sizzle, place the chicken tenders in a single layer. Cook for 4-5 minutes until browned, then flip and cook for another 3-4 minutes until the chicken is cooked through (internal temperature of 160°F). Transfer chicken to a cutting board and slice into bite-sized pieces.
- Cook Pasta: Bring a large pot of lightly salted water to a boil. Add linguine and cook for about 9 minutes (1 minute less than package instructions). The pasta will finish cooking in the sauce later.
- Create Sauce Base: Return the skillet used for the chicken to medium heat. If dry, add a splash of olive oil or butter. Sauté diced onion for 4-5 minutes until softened. Add chopped garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Make Roux and Deglaze: Sprinkle the flour over the onion mixture and stir until no dry bits remain. Pour in the white wine while whisking until it mostly evaporates. Gradually add the chicken broth in small increments, whisking continuously until the sauce is smooth. Stir in the Dijon mustard.
- Thicken Sauce: Keep whisking over medium heat until the sauce gently bubbles and thickens, approximately 5 minutes. Stir in the heavy cream. Add lemon juice, salt, and pepper to your preferred taste.
- Combine Pasta and Sauce: Drain the pasta using a slotted spoon or colander, reserving some pasta water. Add the pasta directly to the skillet with the sauce. Add the baby spinach and gently fold to combine. Let the pasta finish cooking in the sauce for 1-2 minutes until the spinach wilts and the sauce thickens. If the sauce becomes too thick, loosen it by adding some reserved pasta water.
- Add Chicken: Fold the sliced chicken into the pasta and sauce mixture, warming it through thoroughly.
- Serve: Plate the creamy chicken florentine pasta and generously sprinkle with shaved Parmesan cheese. Serve immediately to enjoy the fresh flavors and creamy texture.
Notes
- For best results, use fresh spinach and do not overcook it to maintain vibrant color and texture.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- White wine can be substituted with extra chicken broth if you wish to avoid alcohol.
- Reserve pasta water to adjust sauce consistency as needed.
- Ensure chicken is cooked to an internal temperature of 160°F for safety and juiciness.
