Creamy Chicken Florentine Pasta Recipe
Welcome back to my blog! Today, I’m excited to share with you a delightful recipe that combines tender chicken, creamy sauce, and nutritious spinach wrapped around your favorite pasta. This Creamy Chicken Florentine Pasta is not only delicious but also easy to prepare, making it perfect for a comforting dinner. Let’s dive into the recipe!
Ingredients
For the Chicken:
- 1 pound (453 g) chicken tenders, or chicken breasts cut into 1-inch strips
- 1½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Sauce:
- 8 oz (227 g) linguine pasta, or other shape as desired
- 1 small onion, diced (about 1/2 cup diced)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes, more or less to taste
- 2 tablespoons all-purpose flour
- 1½ cups (300 g) chicken broth
- 2 teaspoons Dijon mustard
- ½ cup (75 g) heavy cream
- 2 teaspoons lemon juice, more or less to taste
- ½ teaspoon kosher salt, more or less to taste
- ½ teaspoon freshly ground black pepper, more or less to taste
- 6 oz baby spinach, coarsely chopped
- Parmesan cheese, for topping
Directions
- Prep the Pasta: Start by bringing a large pot of lightly salted water to a boil.
- Season the Chicken: Lay chicken tenders out on a plate and pat dry. In a small bowl, mix together garlic powder, Italian seasoning, salt, and pepper. Sprinkle half of the spice mixture evenly over the chicken tenders, flip, and season with the remaining half.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add oil and butter; when the butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes or until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes or until cooked through. Transfer chicken to a cutting board and cut into bite-sized pieces.
- Cook the Pasta: Add pasta to the boiling water and set the timer for about 1 minute less than the package instructs. For example, if your linguine package specifies 10 minutes, cook for 9 minutes until it is just barely al dente.
- Make the Sauce: Return the skillet to the stove over medium heat. Add onion and cook until softened, about 4 to 5 minutes. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant. Stir in flour until no dry bits remain. Gradually add chicken broth, whisking constantly until smooth. Whisk in mustard.
- Combine Ingredients: Whisk the sauce over medium heat until it starts to bubble gently and thicken. Add cream, a splash of lemon juice, and adjust salt and pepper to taste. Drain pasta and dump it straight into the saucepan with the sauce. Add spinach, and fold to coat the pasta completely. Let it cook for another minute or two until the sauce is thick and the spinach has wilted. Add pasta water if needed to adjust the consistency.
- Finish and Serve: Fold in chicken until warmed through. Spoon pasta into serving bowls and top with shaved parmesan cheese. Serve immediately.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: 450 kcal per serving
- Servings: 4
This Creamy Chicken Florentine Pasta is a fantastic dish that packs flavor, comfort, and nutrition in each bite. Perfect for any night of the week, it’s sure to satisfy your pasta cravings! Enjoy the creamy goodness and don’t forget to share your cooking adventures with us. Happy cooking!
Creamy Chicken Florentine Pasta
- Total Time: 50 minutes
- Yield: 4 1x
Description
The Creamy Chicken Florentine Pasta is a delightful fusion of tender chicken strips, fresh spinach, and a luscious, creamy sauce. Each bite offers a harmonious blend of garlic, Italian herbs, and a hint of red pepper, creating a comforting and flavorful experience.
This dish is not only easy to prepare but also versatile enough to please the entire family. Perfect for a weeknight dinner or a special occasion, the combination of hearty chicken and delicate spinach, enveloped in a creamy sauce, will surely make this recipe a staple in your kitchen.
Ingredients
For Chicken:
1 pound / 453 g chicken tenders, or chicken breasts cut into 1-inch strips
1½ teaspoons garlic powder
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
For Sauce:
8 oz / 227 g linguine pasta, or other shape as desired
1 small onion, diced (about 1/2 cup diced)
3 garlic cloves, finely chopped (about 3 tablespoons)
½ teaspoon red pepper flakes, more or less to taste
2 tablespoons all-purpose flour
1½ cups / 300g chicken broth
2 teaspoons Dijon mustard
½ cup / 75 g heavy cream
2 teaspoons lemon juice, more or less to taste
½ teaspoon kosher salt, more or less to taste
½ teaspoon freshly ground black pepper, more or less to taste
6 oz baby spinach, coarsely chopped
Parmesan cheese, for topping
Instructions
Bring a large pot of lightly salted water to a boil.
Lay chicken tenders out on a plate and pat dry. In a small bowl, mix together garlic powder, Italian seasoning, salt, and pepper. Sprinkle half of the spice mixture evenly over the chicken tenders, flip, and season with the remaining half of the spice mixture.
Heat a large skillet over medium-high heat. Add oil and butter; when the butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes or until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes or until cooked through (internal temperature in the thickest part of the largest tender should read 160 degrees F). Transfer chicken to a cutting board and cut into bite-sized pieces.
Add pasta to the pot of boiling water and set the timer for about 1 minute less than the package instructs (the pasta will finish in the sauce). For example, if your linguine package specifies 10 minutes, cook for 9 minutes until it is just barely al dente.
Return the skillet in which you cooked the chicken to the stove (no need to clean it) over medium heat. If the skillet seems dry, you can add a splash of olive oil or a pat of butter as needed.
Add onion and cook until softened, 4 to 5 minutes. Add garlic and red pepper flakes and stir for 30 seconds until fragrant. Add flour and stir until no dry bits of flour remain. Add chicken broth, a splash or two at a time, whisking constantly until smooth and all of the broth has been incorporated. Whisk in mustard.
Continue to whisk the sauce mixture over medium heat until it starts to bubble gently and thicken, about 5 minutes, then whisk in cream. Add a splash of lemon juice and salt and pepper to taste (if you used unsalted or low-sodium chicken broth, you’ll probably need ½ teaspoon of salt or more; if your broth was on the salty side already, use less). Your pasta should be just about done at this point; if not, reduce the heat on the sauce to keep it warm until the pasta is just barely al dente.
Use a large slotted spoon or colander to drain pasta and dump it straight into the saucepan with the sauce, reserving a cup or so of pasta water. Top with spinach, then gently fold to coat the pasta completely with sauce, and let it finish cooking for a minute or two until the sauce is nice and thick, coats the pasta completely, and the spinach is gently wilted. Add a splash of pasta water if needed to loosen up the sauce a bit more.
Fold in chicken until warmed through. Spoon pasta into serving bowls, top with shaved parmesan cheese; serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal