This chicken Florentine pasta is a creamy dish with spinach, cheese, and juicy pieces of chicken breast. Unlike the traditional “Florentine” dishes, in this recipe I do not use cream nor a Mornay or bechamel sauce and yet this pasta dish is still deliciously creamy.
Technically, this is not a one-pot dish because I cooked the pasta separately, but the chicken and the sauce are made in the same pan. I separate the two, because I want the chicken, which I cut in bite-sized pieces, to still be juicy when the dish is done. Cooking the chicken with the pasta when their cooking times are not the same, results in dry chicken meat at the end of the pasta cooking time.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast – or chicken tenders.
- Spinach
- Pasta – I used linguine, but any pasta shape will do.
- Chicken broth
- White wine
- Parmigiano Reggiano cheese
- Flour
- Nutmeg
How to Make Chicken Florentine Pasta
- Step 1 – Cook the pasta according to the direction on the packaging. When done, drain and set aside. Hold some pasta water aside.
- Step 2 – Cut the chicken breast in bite-size pieces. In a plate, combine flour, salt and pepper, add the chicken pieces and toss to coat.
- Step 3 – Heat olive oil in a skillet over medium high heat and add the chicken and saute for a few minutes. Take the chicken out of the skillet and keep warm. If you want to add onion and garlic, do it at the end of this step and before you add the liquid.
- Step 4 – Add broth, white wine and nutmeg and bring to a simmer for about 2 minutes. The sauce with thicken a little as the broth and the wine will bind with the flour of the chicken. White wine is optional, if you don’t want to use is, add more broth.
- Step 5 – Add the pasta, spinach and cheese, as well as the chicken. Cook until spinach is wilted, all ingredients are warm and chicken is done. This is a few minutes. Add pasta water if needed.
Other Chicken Pasta Dishes to Try
- Creamy Linguine with Cilantro Chicken
- One Skillet Herb Chicken & Lemon-Lime Orzo
- Pasta with Chicken, Mushrooms and Walnuts
Chicken Florentine Pasta
Ingredients
- 8 ounces chicken breast (NOTE 1)
- 1/2 tablespoon all-purpose flour
- salt & pepper
- 1 tablespoon olive oil
- 4 ounces pasta
- 1/4 cup chicken stock
- 1/4 cup white wine
- 4 cups spinach coarsely chopped
- 1/8 teaspoon nutmeg
- 1/2 cup Parmigiano Reggiano cheese grated
- salt & pepper
Instructions
- Cook the pasta according to the direction on the packaging. When done, drain and set aside.
- Cut the chicken breast in bite-size pieces. In a plate, combine flour, salt and pepper, add the chicken pieces and toss to coat.
- Heat olive oil in a skillet over medium high heat and add the chicken and saute for a few minutes. Take the chicken out of the skillet and keep warm. (NOTE 2)
- Add broth, white wine and nutmeg and bring to a simmer for about 2 minutes. The sauce will thicken a little. (NOTE 3)
- Add the pasta, spinach and cheese, as well as the chicken. Cook on low heat until spinach is wilted, all ingredients are warm and chicken is done. This is a few minutes.
- Divide over 2 plates and serve.
Notes
- Chicken tenders are a great alternative.
- If you want to add onion and/or garlic, do that before you add the liquid.
- White wine is not a must, you can add more chicken stock if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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