Chicken Pasta Florentine: Creamy Chicken and Spinach Pasta
Decide on your pasta shape before you begin. While linguine is the standard for this chicken pasta florentine, any shape that holds a thick sauce works well. Use boneless, skin-less chicken breasts sliced into thin strips to ensure the meat cooks quickly and evenly. Sauté the chicken over medium-high heat to achieve a golden brown colour before removing it from the skillet. This prevents the meat from overcooking while you prepare the sauce.
This dish combines 453g (1 lb) of chicken with 453g (16 oz) of pasta and fresh baby spinach. A base of chicken broth and heavy cream creates a silky texture, while grated Parmesan cheese adds a savoury depth. You finish the sauce with fresh lemon juice to cut through the richness of the dairy. The result is a protein-packed meal with a smooth, cohesive finish.
Chicken Pasta Florentine: Creamy Chicken and Spinach Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the linguine
Boil a large pot of salted water and cook the linguine until al dente. Reserve 235 ml (1 cup) of the cooking water before draining. This starchy liquid helps you emulsify the sauce later.
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Brown the chicken
Season your chicken strips with salt and pepper. Heat the olive oil in a skillet over medium-high heat and cook for 3-4 minutes per side. Ensure the meat is golden brown and cooked through before removing it from the pan.
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Deglaze the pan
Lower the heat to medium and sauté minced garlic for 30 seconds until fragrant. Pour in the grape juice and scrape the browned bits from the bottom. This releases concentrated flavour into your base.
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Reduce the liquids
Stir in the chicken broth and bring it to a gentle simmer. Let the liquid reduce for 2 minutes. Simmering concentrates the broth for a more intense savoury profile.
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Thicken the sauce
Add the heavy cream and simmer for another 2 minutes. The sauce should thicken slightly to ensure it clings to the pasta. Whisk in Parmesan cheese until smooth and stir in spinach for 1 minute until wilted.
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Combine and finish
Return the chicken to the pan for 1-2 minutes to warm through. Toss in the linguine to coat evenly. If the sauce is too thick, add reserved pasta water 1 tbsp at a time to reach a silky consistency. Finish with lemon juice.
Keep your heat on medium when adding the Parmesan cheese. If the pan is too hot, the dairy may curdle, causing the sauce to split and look grainy rather than silky. A gentle simmer ensures the cheese melts smoothly into the cream.
What to serve with it
Pair this pasta with a crisp green salad dressed in a lemon-olive-oil vinaigrette to cut through the cream. Serve alongside warm, crusty bread or garlic croutons. Finish the plate with a drizzle of extra virgin olive oil and fresh basil leaves for a bright, aromatic touch to the meal.
Storing and reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 weeks. Reheat gently on the stovetop. Add a splash of milk or broth during reheating to loosen the sauce, as the pasta absorbs moisture while sitting in the fridge.
Nutrition per serving
- Calories
- 740
- Protein
- 42.5 g
- Carbs
- 48.2 g
- Fat
- 38.4 g
- Fiber
- 3.1 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is in chicken Florentine pasta?
This dish contains sliced chicken breast, linguine, and baby spinach. These are bound together by a savoury sauce made from garlic, chicken broth, heavy cream, and Parmesan cheese, finished with a touch of lemon juice for acidity.
What kind of sauce is used in Chicken Florentine?
A rich Parmesan-cream sauce is used. It is created by reducing chicken broth and grape juice, then stirring in heavy cream and grated cheese to create a silky texture that coats the pasta and spinach.
What's the difference between chicken alfredo and Chicken Florentine?
The addition of spinach is the primary difference. While both use creamy bases, the Florentine style incorporates greens and often a touch of acidity from lemon or broth to balance the richness of the dairy.
Is Chicken Florentine the same as tuscan chicken?
No. While both use cream and spinach, Tuscan chicken typically includes sun-dried tomatoes and different herbs. Florentine focuses specifically on the pairing of the creamy sauce with spinach.
