Chicken Florentine Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 as a main course
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Calories
416 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine Pasta
Description
Chicken Florentine Pasta features cooked linguine tossed with pan-seared chicken breasts, sautéed mushrooms, and green onions in a creamy sauce made with butter, flour, garlic, chicken broth, and whole milk. Fresh baby spinach is stirred in until wilted, adding color and earthiness. The sauce thickens as it simmers, coating every ingredient with a rich, velvety texture. Seasoned simply with salt and pepper, it is finished with freshly grated Parmesan cheese for a touch of sharpness.
The chicken is browned and cooked through in the pan, then rested before slicing to maintain juiciness. Mushrooms and green onions add fragrant depth and texture, complementing the spinach’s gentle bitterness. The pasta cooks separately to just tender, then combines with the sauce and chicken for a cohesive dish with creamy, savory flavors and contrasting tender and slightly crisp vegetable textures.
This pasta works well as a filling weeknight meal or casual dinner served with extra Parmesan or a light green salad. It balances protein and vegetables in a sauce that is rich without being heavy, relying on real ingredients and simple techniques for a home-style quality.
Ingredients
Ingredients for Chicken Florentine Pasta:
- 8 oz linguine pasta cooked to package instructions
- olive oil to sauté
- 2 chicken breast small/medium, boneless, skinless
- 1/2 lb button mushrooms white or brown
- 1 green onion 1 cup chopped) (green and white parts, bunch
For the Sauce:
- 2 Tbsp butter unsalted
- 3 Tbsp all-purpose flour
- 2-3 garlic pressed, cloves
- 1 cup chicken broth
- 1 cup milk whole
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 4 cups spinach loosely packed, fresh baby
- Parmesan Cheese freshly grated, 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 Information
Show DetailsNutrition Facts
Serving: 4as a main course
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbs | 54g | |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 482mg | 20% |
| Potassium | 814mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3136IU | 63% |
| Vitamin C | 11mg | 12% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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