Chicken Florentine Pasta

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

Chicken Florentine Pasta in a light creamy sauce is an easy 30-minute weeknight meal (it actually doesn’t have any cream in it at all!). In case you’re wondering what in the world “florentine” means: It’s a fancy name for foods that are served with spinach. But doesn’t the name take you to the patio of a bistro in Paris?

The spinach in this pasta is vibrant, healthy and tasty. Also, this method for cooking chicken produces some seriously tender chicken strips and it’s so easy because you don’t have to slice any raw chicken ?. You’ll wonder where this method has been all your life.

P.S. This chicken florentine pasta also reheats really well – creamy as ever!

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Ingredients for Chicken Florentine Pasta:

8 oz linguine pasta, cooked to package instructions
2 small/medium boneless skinless chicken breasts
Olive oil to sauté
1 bunch green onion, (1 cup chopped) (green and white parts)
1/2 lb button mushrooms (white or brown)

Ingredients for the Sauce:

2 Tbsp 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
4 cups fresh baby spinach, loosely packed
Freshly grated parmesan to serve

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

How to Make Chicken Florentine Pasta:

1. Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue with step 2).

I love that this 6 Qt dutch oven is wide enough to fit the length of the pasta without bending noodles to squeeze them in. Enter to win this below!! 

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

2. Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

3. In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 minutes). Remove from pan and set aside.

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

4. In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 minutes. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and starting to turn creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

5. Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season with more salt and pepper to taste.

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!
Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

 

Chicken Florentine Pasta

5 from 22 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!
Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $13-$15
Servings: 4 as a main course

Ingredients

Ingredients for Chicken Florentine Pasta:

  • oz linguine pasta cooked to package instructions
  • Olive oil to sauté
  • 2 small/medium boneless skinless chicken breasts
  • 1/2 lb button mushrooms white or brown
  • 1 bunch green onion (1 cup chopped) (green and white parts)

For the Sauce:

  • 2 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2-3 garlic cloves pressed
  • cup chicken broth
  • 1 cup whole milk
  • 1/2 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 4 cups fresh baby spinach loosely packed
  • Freshly grated parmesan to serve

Instructions

  1. Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
  2. Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
  3. In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
  4. In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
  5. Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

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  • The dual handles on larger items make them easy to maneuver. My old stainless set was super heavy and burdensome to use. P.S. These feel lighter than my old Kirkland ones which makes my wrists very happy!

Wolf Cookware

The giveaway is now closed. Thank you for entering!

 

Chicken Florentine Pasta in a light creamy sauce. Easy 30-minute weeknight meal. Also, this chicken florentine pasta reheats beautifully - creamy as ever!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Nasrin
    April 18, 2018

    HI Natasha .
    My name is Nasrin . I’m Iranian and live in Vancouver – Canada

    I always follow your site and love the food you give it.

    Dear & beautiful Natasha ,I wish all the best for you and your family . Reply

    • Natasha's Kitchen
      April 18, 2018

      I’m glad you’re enjoying the recipes Nasrin! Thanks for following! Reply

  • Mariana
    April 11, 2018

    This was my first chicken Florentine and I’m
    Wow’d at the taste and simplicity of it. Thank you Natasha for such a scrumptious recipe 🙂 Reply

    • Natasha's Kitchen
      April 12, 2018

      You’re welcome, I’m glad to hear how much you enjoy the recipe Mariana! Thanks for sharing your fantastic review! Reply

  • Amy
    March 19, 2018

    This recipe is AMAZING!!!
    One of the best pasta dishes I’ve ever made.

    Thank you for sharing Reply

    • Natasha's Kitchen
      March 19, 2018

      My pleasure Amy! I’m happy to hear how much you love this recipe. Thanks for sharing your excellent review! Reply

  • Lynne Peacock
    March 11, 2018

    I loved the idea, but it’s definitely not a 30 minute meal! It makes very generous servings. If I make it again, I’ll halve it. Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Lynne, you can definitely cut this one in half if you prefer a smaller serving 🙂 Reply

  • Germaine
    January 19, 2018

    Woooooow! can’t wait tomorrow for this recipe. Thanks Natasha
    I can even find all ingredients here in Rwanda!!! Reply

    • Natasha's Kitchen
      January 19, 2018

      You’re welcome Germaine! Please let me know what you think of the recipe! Reply

  • Lina
    November 14, 2017

    Hello, I just wondering, how can I measure 4 cups of fresh baby spinach in grams? Thank you so much! Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Lina, I put the spinach in a large 4 cup measuring cup and lightly pack it in. You can also measure it as 4 handfuls of spinach. Reply

  • Megan
    September 21, 2017

    Turned out fantastic! My man & 4 year old son loved this meal! Took longer than 30 minutes overall but will definitely make again! Reply

    • Natasha's Kitchen
      September 21, 2017

      I’m glad to hear that you and your little one enjoy the recipe! Thanks for sharing Megan! Reply

  • Rose
    August 8, 2017

    Perfect! ☺ Thank you so much! ☺ keep up the awesome work! Reply

  • Rose
    August 7, 2017

    Hi Natasha! I Love your blog. All of your recipes that I have tried are so delicious. I’m very confident cooking everything you post because I know that the flavors you put together taste so Amazing. I’m really happy that you post Russian/Ukrainian recipes in English. Makes my life easier ;). I’m looking for recipes that would freeze well. I don’t really like the idea of freezing meals but with our precious baby on the way, I know those frozen meals will be a life saver after delivery. Any ideas or advice would be greatly appreciated. Thanks!

    The Chicken Florentine Pasta was Oh My So DELICIOUS! I would rate it 10 stars if I could. Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      You are so nice and thank you for that amazing compliment! 🙂 I am working on a freezer friendly section on my blog but haven’t gotten very far with categorizing. Here is what I have so far. I have had several readers report that my chicken and mushroom casserole is freezer friendly 🙂 Reply

  • S. Evans
    July 12, 2017

    “Florentine” refers to someone or something from the city of Florence- where the recipe originated. In culinary terms while it has come to generally refer to a dish that includes spinach, it is not French. Reply

  • CJ
    June 27, 2017

    My husband (who does not eat spinach) and I went to wedding and one of the dishes served was a chicken florentine which he enjoyed so I thought I would attempt making. I found your recipe and it was absolutely delicious and easy to make. Guess who will eat spinach now! Well at least using this tasty recipe!. I also liked the fact that it did not require heavy cream. I was looking for healthy so I did not add pasta. Any idea of calories? Reply

    • Natasha's Kitchen
      June 27, 2017

      I’m so glad you both love the recipe! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you CJ! Reply

  • April 20, 2017

    Delicious !!! Will definitely try again and will substitute other vegetables. Reply

    • Natasha's Kitchen
      April 20, 2017

      I’m happy to hear that! Thanks for sharing 😀 Reply

  • Angela
    February 9, 2017

    Huge hit with this amazingly delicious recipe. The sauce was just right!:-) Reply

    • Natasha's Kitchen
      February 9, 2017

      Awesome!! Thank you for sharing your wonderful review!! Reply

  • Kathy Mai
    February 8, 2017

    Can I use almond milk instead of whole milk? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      Hi Kathy, to be honest, I’ve never tried that substitution in pasta so I’m not sure how it would affect the consistency. I searched the comments and no one has reported trying that. If you experiment, let me know how it works out! 🙂 Reply

  • Jack
    February 1, 2017

    I don’t make pasta dishes often, if this was used as a main dish what else could be served with it as a side? Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Hi Jack, I would serve it with a fresh green salad or a vegetable side dish like asparagus or broccoli 🙂 Reply

  • Irene
    September 24, 2016

    Hi! Would I be able to use 2% milk instead of whole? Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Hi Irene, yes that would work 🙂 Reply

  • Pat Dickson
    August 23, 2016

    Hi Natasha. I was looking for a pork tenderloin recipe. Found your website and I have already printed four recipes to try as well as subscribed. Love this chicken florentine, however my son hates mushrooms. Can you suggest any other veggie to go with this recipe? Reply

    • Natasha
      natashaskitchen
      August 23, 2016

      Hi Pat! I hope you love every recipe you try! 🙂 You could serve it with asparagus or broccoli, or even sweet peas would be nice 🙂 Reply

  • Fatima
    July 31, 2016

    Hi Natasha ,

    Quick question about the spinach , I froze spinach (after chopping it and then boiling it so that it becomes easier to add to things later ) can I use that ? Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      Hi Fatima, I would recommend fresh for this pasta. If you use frozen, it would add too much liquid to the pasta and water down the sauce unless you squeeze out the extra liquid but I do think it’s nice to use fresh spinach because the texture is nicer and the spinach doesn’t disappear into the sauce. Reply

      • Fatima
        July 31, 2016

        Thanks Natasha . Reply

  • TanyaValishvili
    July 9, 2016

    Loved it!!! Thank you Natasha for being my “go to” inspiration :-* Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Oh awesome! Thanks Tanya 🙂 Reply

  • Nina
    July 8, 2016

    Looks very yummy :)) can I use a different kind of pasta? Like fusilli or penñe? Easier for little hands to handle … 🙂 Reply

    • Natasha
      natashaskitchen
      July 8, 2016

      Hi Nina, yes you could substitute with whatever pasta you prefer 🙂 Reply

  • May 24, 2016

    I just want to say thank you so much,dish came out amazing my family loved it, your awesome!!! Reply

    • Natasha
      natashaskitchen
      May 24, 2016

      Oh I’m so happy you liked it! Thanks Ronda! 🙂 Reply

  • Tatiana
    May 4, 2016

    Honestly, the sauce had a really strong flour taste, which was very distasteful. I wonder if I did something wrong, or if that is how it is supposed to taste. Otherwise, I do like and use a lot of recipes from this site. Thank you n blessings:)
    Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi there 🙂 Did you make sure to stir 2 minutes after adding the flour? Anytime you use flour as a thickener for sauce, you need to make sure you saute it for a little bit otherwise you will be able to taste it. I hope that helps! Reply

  • Diana
    April 30, 2016

    Love all the recipies that I tried, and I tried quite a bit, they made me think out of my comfort zone. Thank you for doable recipies and deliciousness too. Continue doing such a great job and God bless you. I hope you let me get my hands on this beautiful piece IN my kitchen. Hope to win Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Diana, I’m so happy to hear that my blog is a blessing to your family. Thank you so much for sharing that with me 😀. Reply

  • April 23, 2016

    Love the recipe, I ran out of milk so I used evaporated milk. Entered the giveaway too, hope I win, am using a friend’s pots and pans to cook for my family, recently moved in the country. Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Thanks for sharing that and for entering! 🙂 Reply

  • Tatyana K
    April 21, 2016

    I love making your beef stroganoff in a dutch oven and that will be the first thing I make if I win this. Reply

  • Mel
    April 17, 2016

    Hi Natasha, just started following you and so excited to try your recipes! I can’t eat spinach and was just wondering if you’ve tried any other veggie or have any suggestions for a substitution? Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Hi Mel, you could just leave it out or add some steamed broccoli or sautéed asparagus. I hope you enjoy it! Reply

  • Pat Tucker
    April 16, 2016

    I’m the only one in the house that likes spinach, so I substituted with chopped broccoli and it worked just fine. I know that not florentine, but, hey, it’s green. Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      I’m glad to hear that it worked with broccoli 😀. Reply

  • Stephanie Phelps
    April 16, 2016

    I would make some New England calm chowder in mine if I won! Reply

  • April 16, 2016

    This recipe is so yummo!! I made it and my family loved it.They are begging for more.It has been so fun coming here to your blog. Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      Wanda, thank you for such a nice review, I’m glad your family loved it 😀. Reply

  • Maryana
    April 13, 2016

    My children devoured it and asking to make again. I guess it’s a success! 😉 Thank you so much for the recipe. Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Mariana you are on a roll cooking! I’m so happy to hear they liked it 🙂 That’s the best! Reply

  • Tracie Cooper
    April 13, 2016

    I entered previously but changed my social media Pinterest to Tracie Michelle Cooper and my email is traciemichelle0515@gmail.com Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Got it thanks! 🙂 Reply

  • Ciara
    April 12, 2016

    Just stumbled upon your blog and tried this recipe. Subbed the chicken breasts for leftover roast chicken from the day before and added garlic salt for more flavour. Really delish! Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      I’m so glad you liked it and welcome to my blog! 🙂 Reply

  • April 9, 2016

    I had no idea that Florentine simply means that it contains spinach – I’ll have to look for that on menus!

    This dish looks lovely and very easy – so cool that you got that lovely cookware! 🙂 Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      I was so happy to upgrade to these pots and pans. My wrists are so happy since my old set was sooo heavy! Reply

  • Viktoriya
    April 6, 2016

    Yummmmmzzzzzz…making this tomorrow! Can’t wait! Looks so good and sounds so fancy! I love that I won’t have to really deal with the raw meat. I always hate doing that part, so I’m excited to omit it hehe. Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      My husband is the same way. I don’t mind it too much but I like it better when I don’t have to! 🙂 I hope you enjoy it! Reply

  • Lena
    April 6, 2016

    Just made this today… very yummy!!! Thanks for the recipe! :)) I didn’t have the greens, but just omitted them)) will be making again! Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      I’m so glad you enjoyed it! Thanks for sharing your great review! 🙂 Reply

  • inna
    April 5, 2016

    Thanks Natasha! I am always looking for fast and good homemade food .This is just perfect. We love chicken and mushrooms . Great combination! Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      You’re so welcome. I hope you enjoy it! 🙂 Reply

  • April 5, 2016

    It’s something of a coincidence that you should post this recipe today, because, just this morning, an Italian friend asked me for a chicken florentine recipe. She said the unforgettable rendition she had was made with chardonnay, but she just couldn’t replicate that flavor. Yours doesn’t need any wine, at all. I can’t wait to make it. Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Adding a splash of chardonnay with the mushrooms sounds like a good idea. I think I’ll try that next time! Reply

  • Vicky
    April 5, 2016

    This looks so yummy! cant wait to try it out! thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Thanks Vicky! 🙂 Reply

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