Chicken Florentine Pasta Recipe

Creamy Chicken Florentine Pasta

This dish is a delicious combination of tender chicken, creamy sauce, and fresh spinach. It’s perfect for a weeknight meal yet feels special enough for guests.

Ingredients:

• 1 pound boneless, skinless chicken breasts or tenders, cut into strips
• 1 ½ teaspoons dried garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, diced (about ½ cup)
• 3 cloves garlic, minced (about 3 tablespoons)
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine (optional)
• 1 ½ cups chicken broth
• 2 teaspoons Dijon mustard
• 8 ounces cream cheese, softened
• 10 ounces fresh spinach, roughly chopped
• 1 pound fettuccine or other pasta of your choice
• Grated Parmesan cheese, for serving

Cooking Guide:

1. Prep the Chicken: In a bowl, toss the chicken strips with garlic powder, Italian seasoning, salt, and pepper.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain the pasta and reserve about ½ cup of the cooking water.
3. Cook the Chicken: Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
4. Make the Sauce: In the same pan, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant.
5. Whisk in the Flour: Sprinkle the flour over the vegetables and whisk to coat. Cook for 1 minute, stirring constantly.
6. Deglaze with Wine (Optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute, then whisk in the chicken broth.
7. Bring to a Simmer: Bring the sauce to a simmer and cook for 5 minutes, or until slightly thickened. Stir in the Dijon mustard and cream cheese. Let the cheese melt and simmer for another minute, until the sauce is smooth and creamy. If the sauce is too thick, whisk in some of the reserved pasta water to thin it out.
8. Add Spinach and Chicken: Return the cooked chicken and spinach to the pan. Toss to combine and cook until the spinach is wilted, about 1-2 minutes.
9. Serve: Toss the cooked pasta with the creamy chicken and spinach sauce. Serve immediately topped with grated Parmesan cheese.

Tips:

• You can use boneless, skinless chicken breasts or thighs for this recipe. If using chicken breasts, be sure to pound them thin to ensure even cooking.
• If you don’t have white wine, you can substitute it with an equal amount of chicken broth.
• For a richer flavor, use heavy cream instead of part-skim cream cheese.
• Feel free to add other vegetables to this dish, such as sliced mushrooms, chopped sun-dried tomatoes, or peas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth if necessary to thin out the sauce.