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

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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

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!

 

Natasha's Kitchen Cookbook

Chicken Florentine Pasta

4.97 from 63 votes
Author: Natasha Kravchuk
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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 as a main course

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 unsalted 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

  • 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

416kcal Calories54g Carbs26g Protein11g Fat5g Saturated Fat58mg Cholesterol482mg Sodium814mg Potassium3g Fiber6g Sugar3136IU Vitamin A11mg Vitamin C116mg Calcium2mg Iron
Nutrition Facts
Chicken Florentine Pasta
Amount per Serving
Calories
416
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
58
mg
19
%
Sodium
 
482
mg
21
%
Potassium
 
814
mg
23
%
Carbohydrates
 
54
g
18
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
26
g
52
%
Vitamin A
 
3136
IU
63
%
Vitamin C
 
11
mg
13
%
Calcium
 
116
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: chicken florentine, chicken florentine pasta
Skill Level: Easy
Cost to Make: $$
Calories: 416

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!

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!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • 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

  • Ronda
    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:)
    B

    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

  • Cher
    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

  • Wanda Tracey
    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

  • Kate @ Babaganosh.org
    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

  • Coco in the Kitchen
    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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