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
Scale
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.
