One Pot Creamy Chicken Mushroom Florentine
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 People
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Calories
562 kcal
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Course
Main Course, Dinner
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Cuisine
French, Italian, Italian-American Fussion
One Pot Creamy Chicken Mushroom Florentine
Description
One Pot Creamy Chicken Mushroom Florentine features bite-sized chicken breast cooked until golden before adding garlic, sun-dried tomatoes, and mushrooms to build savory depth. A flour-based roux thickens the broth and half and half mixture, creating a velvety sauce that cooks the linguine pasta to tenderness. The fresh baby spinach is folded in at the end to maintain its bright color and subtle texture. The grated Parmesan cheese adds a nutty finish that enhances the creamy base.
With balanced seasoning of salt, pepper, and garlic powder, this dish highlights the earthiness of mushrooms and the subtle acidity of sun-dried tomatoes. It requires only one pan, making cleanup easy while delivering a rich and satisfying flavor profile.
This versatile meal can stand alone as a hearty dinner, appealing for anyone looking for a creamy pasta with protein and vegetables in every bite. Serve it immediately after finishing to enjoy the spinach’s freshness and the sauce’s creaminess at its peak.
Ingredients
- 1 pound chicken breast cut into one inch pieces, boneless, skinless
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/4 cup sun-dried tomatoes
- 4 ounces mushroom sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 ounces linguine broken in half
- 1/4 cup Parmesan Cheese grated
- 2 cups spinach fresh baby
Instructions
- In a large skillet over medium-high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, pepper, and garlic powder, and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
- Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 1351mg | 56% |
| Potassium | 1117mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1961IU | 39% |
| Vitamin C | 10mg | 11% |
| Calcium | 222mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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