If you’re craving a dish that feels like a warm hug on a plate, then you’ve got to try this Chicken Florentine Pasta Recipe. It’s a beautiful marriage of tender chicken, silky spinach, creamy sauce, and perfectly cooked linguine all tossed together in a way that feels both comforting and a little bit fancy. Each bite delivers a rich mix of flavors and textures that come together effortlessly, making it an ideal weeknight dinner or a dish to impress friends without breaking a sweat. Trust me, once you try this Chicken Florentine Pasta Recipe, it just might become your go-to comfort food for those evenings when you want something special but simple.
Ingredients You’ll Need
The magic of this Chicken Florentine Pasta Recipe lies in its simple, fresh ingredients. Each one plays a key role—whether it’s bringing vibrant color, a velvety texture, or deep, savory notes that elevate this dish from everyday to unforgettable.
- 8 oz linguine pasta: Choosing linguine gives the dish the perfect balance of bite and surface area to hold all that creamy sauce.
- Olive oil: For sautéing, it adds a subtle fruity flavor and helps everything cook evenly.
- 2 small/medium boneless skinless chicken breasts: Tender and juicy when cooked just right, they’re the heart of this dish.
- 1/2 lb button mushrooms: Their earthy flavor adds depth and an irresistible savoriness.
- 1 bunch green onion (1 cup chopped): Both the white and green parts contribute a mild brightness and crunch.
- 2 Tbsp unsalted butter: Essential for the creamy roux base of the sauce.
- 3 Tbsp all-purpose flour: Helps thicken the sauce to that luscious, clingy consistency.
- 2-3 garlic cloves (pressed): No pasta sauce is complete without garlic to bring warmth and aroma.
- 1 cup chicken broth: Adds savory richness and layers of flavor without heaviness.
- 1 cup whole milk: Creates that silky, creamy texture everyone loves.
- 1/2 tsp salt and 1/8 tsp black pepper: Simple seasonings that enhance every ingredient.
- 4 cups fresh baby spinach (loosely packed): For a pop of color, nutrients, and subtle earthiness.
- Freshly grated parmesan: To finish, bringing a salty, nutty kiss of flavor that ties the whole dish together.
How to Make Chicken Florentine Pasta Recipe
Step 1: Cook the Pasta
Start by cooking the linguine according to the package instructions until perfectly al dente. This ensures you get that ideal chew without becoming mushy once it’s all tossed in the sauce. Drain it well and set it aside, but keep it handy while you move on to the other delicious components.
Step 2: Sauté the Chicken
Season your chicken breasts generously with salt and pepper for maximum flavor. Heat 2 tablespoons of olive oil over medium heat in a large, deep pan. Add the chicken and cook it on the first side until it turns a golden brown, about 5 minutes. Flip the chicken, cover the pan, and let it cook for another 5 minutes or until it’s fully cooked through. Resting the chicken for 10 minutes after cooking locks in the juices and makes slicing it against the grain easier and more tender.
Step 3: Cook the Mushrooms and Green Onions
In the same pan, if needed, add a bit more olive oil to sauté the sliced mushrooms and chopped green onions. Let them cook until they soften and turn nicely golden—about 5 minutes. This step unlocks their natural sweetness and adds a lovely caramelized flavor. Once done, remove them from the pan and set aside to keep their texture intact.
Step 4: Create the Creamy Spinach Sauce
Now for the truly decadent part: the sauce. Using the same pan, melt 2 tablespoons of butter and stir in 3 tablespoons of flour and the pressed garlic. Whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth followed by the whole milk, whisking continuously until the sauce is smooth and starts to thicken, about 2 minutes. Then add the fresh baby spinach and stir until it’s wilted and infused throughout the sauce. Season with salt and pepper to taste, adjusting it for that perfect balance.
Step 5: Combine and Finish
Finally, return the sliced chicken and the sautéed mushrooms and green onions to the creamy spinach sauce along with the cooked linguine. Toss everything gently but thoroughly so every strand of pasta is coated in that luscious sauce, mingling all those delicious flavors. Give a quick taste and adjust seasoning if needed, then sprinkle generously with freshly grated parmesan just before serving to add that signature savory punch.
How to Serve Chicken Florentine Pasta Recipe
Garnishes
A sprinkle of freshly grated parmesan cheese is a must for garnishing. Not only does it enhance the dish with its salty, nutty undertone, but a few torn basil leaves or a pinch of red pepper flakes can add a fresh or spicy kick that makes this classic dish even more exciting.
Side Dishes
The richness of this Chicken Florentine Pasta Recipe pairs beautifully with simple, crisp sides. Think a fresh green salad with a light vinaigrette or roasted vegetables like asparagus or zucchini to add crunch and a burst of brightness. Garlic bread or crusty bread makes a perfect companion too, perfect for mopping up every last bit of that creamy sauce.
Creative Ways to Present
For a dinner party, try serving this dish in individual shallow bowls with a little extra parmesan and a sprig of fresh herbs on top. A splash of high-quality olive oil right before serving adds a glossy finish. Alternatively, you can serve it family-style in a large, beautifully garnished platter to encourage sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
This Chicken Florentine Pasta Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Just make sure to cool it completely before sealing to keep the flavors fresh and the sauce creamy without separating.
Freezing
While freezing cream-based pasta dishes can be a bit tricky, you can freeze the cooked chicken and mushrooms separately from the pasta and sauce to maintain the best texture. Freeze them in airtight containers and thaw overnight in the refrigerator. Recombine and gently reheat to serve.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring continuously to prevent the sauce from breaking. Adding a splash of milk or chicken broth will help revive that creamy texture. Avoid the microwave if possible for the best taste and consistency.
FAQs
Can I use spinach other than baby spinach?
Absolutely! While baby spinach is tender and quick to wilt, you can also use mature spinach or even kale if you prefer. Just be sure to remove any tough stems and allow extra cooking time to wilt the greens properly.
What type of cheese works best for this recipe?
Freshly grated parmesan is ideal because it melts well and imparts a wonderful savory flavor. Pecorino Romano can be a great alternative if you want a sharper, saltier touch. Avoid pre-grated cheese packets as they often don’t melt as smoothly.
Can I substitute the linguine pasta with another type?
Yes! Feel free to use fettuccine, spaghetti, or even penne. The key is using pasta that will hold onto the sauce well, so slightly thicker or ridged pasta shapes work wonderfully.
Is it possible to make this recipe vegetarian?
Definitely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms or tofu for protein, and the creamy spinach sauce remains just as delicious.
How can I make the sauce thicker or thinner?
If you prefer a thicker sauce, add a bit more flour when making the roux or reduce the amount of broth slightly. For a thinner sauce, thin it out with an extra splash of milk or broth during cooking or reheating.
Final Thoughts
This Chicken Florentine Pasta Recipe is truly one of those dishes that feels like a special occasion without the fuss. It’s packed with flavor, rich in texture, and surprisingly simple to prepare. Whether you’re cooking for family, impressing friends, or just treating yourself, this recipe delivers satisfaction in every bite. So go ahead, dive in, and enjoy a comforting, creamy, and utterly delicious meal that’s sure to become a favorite.
Print
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
Description
This Chicken Florentine Pasta recipe is a creamy, comforting dish featuring tender sautéed chicken breasts served over linguine pasta with a rich garlic-infused spinach sauce, mushrooms, and green onions finished with freshly grated Parmesan cheese. Perfect for a family dinner or special occasion, this meal combines classic Italian flavors with a wholesome, satisfying twist.
Ingredients
Pasta
- 8 oz linguine pasta (cooked to package instructions)
Chicken
- 2 small/medium boneless skinless chicken breasts
- Salt and black pepper (to season)
- Olive oil (2 Tbsp + 1 Tbsp if needed for sautéing)
Vegetables
- 1/2 lb button mushrooms (white or brown), sliced
- 1 bunch green onion (1 cup chopped, green and white parts)
- 4 cups fresh baby spinach (loosely packed)
Sauce
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2–3 garlic cloves (pressed)
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
To Serve
- Freshly grated Parmesan cheese
Instructions
- Cook Pasta: Prepare the linguine pasta according to the package instructions until al dente. Drain thoroughly and set aside to keep warm while preparing the rest of the dish.
- Cook Chicken: Season the chicken breasts with salt and black pepper. Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the chicken to the pan and sauté on the first side until golden brown, about 5 minutes. Flip the chicken breasts, cover the pan, and continue sautéing for another 5 minutes or until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes before slicing thinly against the grain to ensure tenderness.
- Sauté Vegetables: In the same pan, add an additional tablespoon of olive oil if needed. Add the sliced mushrooms and chopped green onions. Sauté the vegetables until softened and golden brown, approximately 5 minutes. Remove from the pan and set aside.
- Prepare Sauce: Using the same pan, add 2 tablespoons of unsalted butter. Melt the butter and whisk in 3 tablespoons of all-purpose flour and the pressed garlic cloves, cooking for about 2 minutes to form a roux and develop flavor. Slowly whisk in 1 cup of chicken broth followed by 1 cup whole milk. Bring the sauce to a gentle simmer, whisking continuously until smooth and creamy, about 2 minutes. Add the fresh baby spinach and stir until wilted, roughly 1 minute. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.
- Combine and Serve: Return the sliced chicken and sautéed vegetables to the pan with the sauce. Add the drained linguine pasta and toss everything together gently but thoroughly to coat the pasta in the creamy sauce. Taste and adjust seasoning as needed. Serve immediately garnished with freshly grated Parmesan cheese for a rich finishing touch.
Notes
- Resting the chicken after cooking helps retain its juices and improves tenderness.
- For a lighter version, substitute whole milk with 2% or use a milk alternative, though it may affect creaminess.
- To add extra flavor, consider adding a pinch of nutmeg to the sauce while simmering.
- If you prefer a thicker sauce, increase flour to 4 tablespoons or reduce the liquid slightly.
- Use fresh Parmesan cheese for best flavor and texture.
