Creamy Chicken Florentine Pasta
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Total Time
30 mins
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Course
Main Course
Creamy Chicken Florentine Pasta
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With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you'll want to make again and again.
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Ingredients
For Chicken:
- 1 1 pound chicken tenders or chicken breasts cut into 1-inch strips
- 1½ 1½ teaspoons garlic powder
- 1 1 teaspoon Italian seasoning
- ½ ½ teaspoon kosher salt
- ½ ½ teaspoon freshly ground black pepper
- 2 2 tablespoons olive oil
- 2 2 tablespoon butter
For Sauce:
- 8 8 oz linguine pasta or other shape as desired
- 1 1 small onion diced (about 1/2 cup diced)
- 3 3 garlic cloves finely chopped (about 3 tablespoons)
- ½ ½ teaspoon red pepper flakes more or less to taste
- 2 2 tablespoons all-purpose flour
- ¼ ¼ cup white wine
- 1½ 1½ cups chicken broth
- 2 2 teaspoons Dijon mustard
- ½ ½ cup heavy cream
- 2 2 teaspoons lemon juice more or less to taste
- ½ ½ teaspoon kosher salt more or less to taste
- ½ ½ teaspoon freshly ground black pepper more or less to taste
- 6 6 oz baby spinach coarsely chopped
- Parmesan Cheese for topping
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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 spice mixture evenly over chicken tenders, flip and season with remaining half of spice mixture.
- Heat a large skillet over medium-high heat. Add oil and butter; when butter is melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes or until 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 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 our linguine package specified 10 minutes, we cooked ours for 9, until it was 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 white wine and whisk until mostly evaporated. 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 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 1/2 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 and coats the pasta completely and the spinach is gently wilded. 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.
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