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
Scale
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.
