Creamy Chicken Florentine Pasta – Comforting, Rich, and Weeknight-Friendly
Creamy Chicken Florentine Pasta is the kind of cozy, satisfying meal that feels special without being fussy. Tender chicken, silky spinach, and al dente pasta meet a creamy garlic-Parmesan sauce that clings to every bite. It’s the perfect balance of hearty and fresh, with a brightness from lemon that keeps it from feeling heavy.
This is the dish you make when you want something comforting, fast, and made from simple ingredients you probably already have. It’s family-friendly, dinner-party ready, and a reliable go-to for busy nights.
Creamy Chicken Florentine Pasta - Comforting, Rich, and Weeknight-Friendly
Ingredients
Method
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
- Season and sear the chicken. Pat chicken dry, then season with salt, pepper, and Italian seasoning.Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 5 to 7 minutes, stirring once or twice, until browned and cooked through. Transfer chicken to a plate.
- Sauté the aromatics. Reduce heat to medium.Add remaining 1 tablespoon butter to the skillet. Stir in garlic and red pepper flakes. Cook 30 to 60 seconds until fragrant, scraping up browned bits.
- Build the roux. Sprinkle flour over the garlic.Stir for 30 seconds to cook off the raw flour taste.
- Add liquids. Slowly whisk in chicken broth until smooth, then add cream. Bring to a gentle simmer and cook 2 to 3 minutes, stirring, until slightly thickened.
- Melt in the cheese. Lower heat. Stir in Parmesan a handful at a time until melted and the sauce is creamy.Add lemon zest and 1 teaspoon lemon juice. Taste and adjust salt and pepper.
- Add the spinach. Stir in spinach and cook 1 to 2 minutes until just wilted and bright green.
- Combine pasta and chicken. Return chicken to the pan with any juices. Add cooked pasta.Toss to coat, loosening with reserved pasta water as needed until the sauce is glossy and clings to the pasta.
- Finish and serve. Taste again for seasoning and lemon. Garnish with parsley and extra Parmesan. Serve hot.
Why This Recipe Works
This recipe leans on straightforward techniques and smart flavor layering. Browning the chicken first gives you flavorful fond in the pan, which becomes the base for the sauce.
A quick roux with butter and flour thickens the cream just enough to coat the pasta without turning gloopy. Fresh garlic, Parmesan, and a splash of chicken broth build depth, while lemon juice lifts the richness. Fold in baby spinach at the end so it stays tender and vibrant instead of overcooked.
Using short pasta shapes helps catch the sauce and bits of chicken.
Finishing the dish with a touch of pasta water brings everything together, giving the sauce a silky, restaurant-style finish.
What You’ll Need
- Pasta: 12 ounces penne, rigatoni, or fusilli
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Spinach: 5 to 6 ounces baby spinach (about 5 packed cups)
- Butter: 2 tablespoons, divided
- Olive oil: 1 tablespoon
- Garlic: 3 to 4 cloves, minced
- All-purpose flour: 1.5 tablespoons
- Chicken broth: 1 cup (low-sodium)
- Heavy cream: 3/4 cup (or half-and-half for a lighter sauce)
- Parmesan: 3/4 cup freshly grated, plus more for serving
- Lemon: Zest of 1/2 lemon and 1 to 2 teaspoons fresh lemon juice
- Seasonings: 1/2 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper: To taste
- Fresh parsley: Chopped, for garnish (optional)
How to Make It
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
- Season and sear the chicken. Pat chicken dry, then season with salt, pepper, and Italian seasoning.Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 5 to 7 minutes, stirring once or twice, until browned and cooked through. Transfer chicken to a plate.
- Sauté the aromatics. Reduce heat to medium.Add remaining 1 tablespoon butter to the skillet. Stir in garlic and red pepper flakes. Cook 30 to 60 seconds until fragrant, scraping up browned bits.
- Build the roux. Sprinkle flour over the garlic.Stir for 30 seconds to cook off the raw flour taste.
- Add liquids. Slowly whisk in chicken broth until smooth, then add cream. Bring to a gentle simmer and cook 2 to 3 minutes, stirring, until slightly thickened.
- Melt in the cheese. Lower heat. Stir in Parmesan a handful at a time until melted and the sauce is creamy.Add lemon zest and 1 teaspoon lemon juice. Taste and adjust salt and pepper.
- Add the spinach. Stir in spinach and cook 1 to 2 minutes until just wilted and bright green.
- Combine pasta and chicken. Return chicken to the pan with any juices. Add cooked pasta.Toss to coat, loosening with reserved pasta water as needed until the sauce is glossy and clings to the pasta.
- Finish and serve. Taste again for seasoning and lemon. Garnish with parsley and extra Parmesan. Serve hot.
How to Store
- Refrigerator: Store in an airtight container for up to 3 to 4 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of milk, cream, or broth to loosen the sauce.Microwave in short bursts, stirring between intervals.
- Freezing: Not ideal due to the cream sauce, which can separate. If you must, freeze up to 2 months and reheat slowly with extra cream to restore texture.
Health Benefits
- Lean protein: Chicken provides essential amino acids for muscle repair and satiety.
- Spinach boost: Spinach adds iron, folate, vitamin K, and antioxidants with very few calories.
- Calcium from Parmesan: Parmesan contributes calcium and umami, helping you use less salt while keeping big flavor.
- Balanced macros: You get protein, carbs, and fats in one meal. Using half-and-half or reducing the amount of cream can lighten the dish without sacrificing too much richness.
- Portion control: A moderate serving with a simple side salad keeps the meal satisfying and balanced.
What Not to Do
- Don’t overcook the pasta. It will finish in the sauce.Overcooked pasta turns mushy and absorbs too much sauce.
- Don’t skip salting the pasta water. This is your main chance to season the pasta itself.
- Don’t add spinach too early. It can turn dull and stringy if overcooked. Stir it in at the end.
- Don’t boil the cream sauce hard. A gentle simmer prevents curdling and keeps the sauce smooth.
- Don’t use pre-shredded Parmesan if you can help it. Freshly grated cheese melts better and tastes cleaner.
Variations You Can Try
- Mushroom Florentine: Add 8 ounces sliced cremini or button mushrooms after searing the chicken. Sauté until browned before making the sauce.
- Sun-dried Tomato Twist: Stir in 1/3 cup chopped oil-packed sun-dried tomatoes for tangy sweetness.
- Lighter Version: Use half-and-half and only 1/2 cup Parmesan.Add extra lemon and a splash of pasta water to keep it silky.
- Extra Greens: Swap half the spinach for kale (chopped and sautéed a few minutes longer) or arugula for peppery bite.
- Herb lovers: Finish with fresh basil or thyme instead of parsley.
- Gluten-free: Use gluten-free pasta and thicken the sauce with 1 teaspoon cornstarch slurry instead of flour.
- Spicy kick: Add more red pepper flakes or a pinch of cayenne.
- Rotisserie shortcut: Use shredded rotisserie chicken. Add it in step 8 just to warm through.
FAQ
Can I make this ahead?
It’s best fresh, but you can cook the pasta, chicken, and sauce separately up to a day ahead. Store them chilled, then reheat the sauce gently, add chicken and pasta, and loosen with a bit of warm broth or milk.
Add spinach right before serving.
What pasta shape works best?
Short shapes like penne, rigatoni, fusilli, or gemelli hold the sauce well. If you prefer long pasta, fettuccine or tagliatelle also work, but toss gently so the strands don’t clump.
How do I avoid a grainy sauce?
Use low heat when adding Parmesan and add it gradually, stirring until each handful melts. Avoid boiling after the cheese goes in, and use freshly grated cheese rather than pre-shredded.
Can I substitute milk for the cream?
You can use half-and-half or a mix of milk and a teaspoon of cornstarch to help thicken.
The sauce will be lighter and slightly less rich, but still delicious.
Is there a dairy-free option?
Use olive oil instead of butter and a can of full-fat coconut milk or an unsweetened barista-style almond or oat cream. Skip Parmesan or use a dairy-free Parmesan alternative, and adjust lemon and salt to balance the flavor.
What should I serve with it?
A crisp green salad with a lemony vinaigrette balances the richness. Warm garlic bread or roasted asparagus also pair nicely.
Can I use frozen spinach?
Yes.
Thaw and squeeze it dry first to avoid watering down the sauce. Use about 1 cup of well-drained frozen spinach.
Why add pasta water at the end?
Starchy pasta water helps the sauce emulsify, making it glossy and clingy. Add a little at a time until the texture is silky.
Final Thoughts
Creamy Chicken Florentine Pasta delivers comfort and freshness in one pan.
With everyday ingredients and simple steps, it’s a reliable recipe for weeknights and casual company alike. Keep the technique gentle, finish with lemon, and use that pasta water for the perfect velvety sauce. Once you make it, you’ll have a new staple that everyone asks for again and again.
