This post may contain affiliate links. Read my disclosure policy.
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!
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
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!!
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.
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.
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.
5. Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season with more salt and pepper to taste.
Chicken Florentine Pasta
Ingredients
Ingredients for Chicken Florentine Pasta:
- 8 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 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
- 4 cups fresh baby spinach, loosely packed
- Freshly grated parmesan to serve
Instructions
- Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
- 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.
- 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.
- 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.
- Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
My Wolf Gourmet cookware set is dreamy and I highly recommend it. Here’s why:
- You can use nearly any cooking utensil: stainless, silicone, wood… It’s safe and won’t harm the cookware.
- Great heat distribution produces amazing results and even cooking.
- 7 layer construction = super high quality. Practically speaking, your pan won’t warp and wobble on the stove even after a lifetime of cooking. Anyone whose ever used a cheap pan knows what I’m talkin’ bout.
- They are oven safe so they can go from the stove to the oven if needed
- 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!
The giveaway is now closed. Thank you for entering!
Loved it!!! Thank you Natasha for being my “go to” inspiration :-*
Oh awesome! Thanks Tanya 🙂
Looks very yummy :)) can I use a different kind of pasta? Like fusilli or penñe? Easier for little hands to handle … 🙂
Hi Nina, yes you could substitute with whatever pasta you prefer 🙂
I just want to say thank you so much,dish came out amazing my family loved it, your awesome!!!
Oh I’m so happy you liked it! Thanks Ronda! 🙂
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:)
B
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!
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
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 😀.
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.
Thanks for sharing that and for entering! 🙂
I love making your beef stroganoff in a dutch oven and that will be the first thing I make if I win this.
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?
Hi Mel, you could just leave it out or add some steamed broccoli or sautéed asparagus. I hope you enjoy it!
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.
I’m glad to hear that it worked with broccoli 😀.
I would make some New England calm chowder in mine if I won!
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.
Wanda, thank you for such a nice review, I’m glad your family loved it 😀.
My children devoured it and asking to make again. I guess it’s a success! 😉 Thank you so much for the recipe.
Mariana you are on a roll cooking! I’m so happy to hear they liked it 🙂 That’s the best!
I entered previously but changed my social media Pinterest to Tracie Michelle Cooper and my email is traciemichelle0515@gmail.com
Got it thanks! 🙂
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!
I’m so glad you liked it and welcome to my blog! 🙂
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! 🙂
I was so happy to upgrade to these pots and pans. My wrists are so happy since my old set was sooo heavy!
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.
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!
Just made this today… very yummy!!! Thanks for the recipe! :)) I didn’t have the greens, but just omitted them)) will be making again!
I’m so glad you enjoyed it! Thanks for sharing your great review! 🙂
Thanks Natasha! I am always looking for fast and good homemade food .This is just perfect. We love chicken and mushrooms . Great combination!
You’re so welcome. I hope you enjoy it! 🙂
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.
Adding a splash of chardonnay with the mushrooms sounds like a good idea. I think I’ll try that next time!
This looks so yummy! cant wait to try it out! thank you for the recipe.
Thanks Vicky! 🙂