Description
Creamy Chicken Florentine Pasta is a delicious and comforting dish featuring tender chicken strips cooked to perfection, tossed with linguine pasta and a rich, creamy garlic and spinach sauce. Enhanced with hints of white wine, Dijon mustard, and a touch of red pepper flakes for subtle heat, this recipe is perfect for a satisfying weeknight dinner that comes together in just 30 minutes.
Ingredients
Chicken
- 1 pound 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 tablespoon butter
Pasta
- 8 oz linguine pasta (or other shape as desired)
Sauce
- 1 small onion, diced (about ½ cup)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes (more or less to taste)
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 1½ cups chicken broth
- 2 teaspoons Dijon mustard
- ½ cup 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
To Serve
- Parmesan cheese, for topping
Instructions
- Prepare the pasta water: Bring a large pot of lightly salted water to a boil to cook the pasta.
- Season the chicken: Lay chicken tenders on a plate and pat dry. In a small bowl, combine garlic powder, Italian seasoning, salt, and pepper. Sprinkle half the spice mixture evenly over the chicken, flip, and season with the remaining half.
- Cook the chicken: Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter is melted and sizzling, arrange the chicken tenders in a single layer. Cook for 4 to 5 minutes until the bottom is browned, then flip and cook another 3 to 4 minutes until fully cooked (internal temperature should reach 160°F). Transfer chicken to a cutting board and chop into bite-sized pieces.
- Start the pasta: Add pasta to the boiling water and cook for about 1 minute less than the package directions indicate (to finish cooking in the sauce), usually about 9 minutes for linguine.
- Sauté aromatics: Return the chicken skillet to medium heat. If dry, add a splash of olive oil or butter. Add diced onion and cook until softened, about 4 to 5 minutes. Stir in garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Make the sauce base: Sprinkle flour over the aromatics and stir until there are no dry flour bits. Pour in white wine and whisk until mostly evaporated. Gradually add chicken broth in small splashes, whisking constantly to create a smooth sauce. Whisk in Dijon mustard.
- Thicken the sauce: Continue whisking the sauce over medium heat until it gently bubbles and thickens, about 5 minutes. Stir in heavy cream, then add lemon juice, salt, and pepper to taste. Adjust seasoning depending on the saltiness of the broth used.
- Combine pasta, spinach, and sauce: Drain pasta using a slotted spoon or colander and add directly to the skillet with the sauce, reserving some pasta water. Add chopped spinach and gently fold to coat the pasta evenly. Let it cook for 1–2 more minutes until the spinach wilts and the sauce thickens. Add reserved pasta water if needed to loosen the sauce.
- Add chicken and serve: Fold the chopped chicken into the pasta and warm through. Serve immediately in bowls, topped with shaved Parmesan cheese.
Notes
- For perfectly cooked chicken, use a meat thermometer to ensure an internal temperature of 160°F.
- Adjust red pepper flakes according to your preferred spice level.
- If you prefer, substitute linguine with a pasta shape like penne or fettuccine.
- White wine can be omitted or replaced with more chicken broth for a non-alcoholic version.
- Reserve some pasta water to adjust sauce consistency if it thickens too much.
- Use freshly grated Parmesan for better flavor and melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
