There is nothing like a pasta dish that makes my family happy to sit down to dinner. Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine, this Chicken Mushroom Florentine Pasta is the ultimate comfort food.
This Pasta Florentine is such a beautiful dish, making it perfect for entertaining, but also easy enough that having homemade pasta for dinner on a weeknight can be a snap. Fresh ingredients, nothing from a can here, folks. This is a pasta dish that will make you proud!
Chicken Mushroom Florentine Pasta
It has a creamy pasta sauce made with cheese and cream, it’s filled with fresh mushrooms and spinach and served over fettuccine and chicken. It all came together in about 30 minutes, so it was perfect for a weeknight, but just look at it — it would be perfect for a special occasion. We served it with some crusty bread, to mop up any sauce left on the plate. YUM!
Chicken Mushroom Pasta
Perfect any time of the year but great as a comforting fall dish, this one-pot creamy chicken mushroom florentine will be your go-to dish on those cool winter nights too. Rich, creamy and so satisfying it will keep you full for hours.
Ingredients for this one pot chicken mushroom florentine
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.
Chicken breasts – Boneless skinless chicken breasts are perfect for this creamy chicken florentine.
Flour, salt, and pepper – I used these for dredging the chicken cutlets.
Fettuccine – Cooked according to package directions.
Olive oil – I like to cook with extra virgin olive oil but any kind of oil will work.
Flour – All-purpose flour helps thicken up the sauce.
Butter – Salted or unsalted butter adds richness to the creamy spinach sauce.
Chicken stock – Use low-sodium chicken stock so you can control the amount of salt in this delicious pasta dish.
Cream – Heavy cream gives the sauce a nice velvety texture but milk or half-and-half can be used for the cream sauce.
Salt – A touch of salt to enhance the flavor.
Black pepper – Freshly ground pepper for a slight peppery taste.
Mushrooms – I used white button mushrooms, sliced, but cremini or portabella would also work. Fresh mushrooms are best, only use the canned ones in a pinch.
Garlic – Fresh minced garlic adds the best flavor but jarred also works.
Gouda cheese – Shredded Gouda adds cheesy goodness.
Baby spinach leaves – Fresh baby spinach works really well but chopped regular fresh spinach will work too for this spinach florentine pasta. Frozen would work in a pinch.
How to make this chicken florentine pasta recipe
This florentine chicken dish comes together quickly and easily.
First: Cook pasta according to package instructions but err on the al dente side.
Second: Heat oil in a large skillet. Dredge chicken in flour seasoned with salt and pepper.
Place in skillet, cook 5 minutes over medium-high heat until golden brown, flip chicken, and cook 5 minutes more.
Remove the chicken from the skillet and set aside. Discard the browned bits.
Third: Place butter in skillet, and melt. Add mushrooms and garlic, and cook for about 5 minutes over medium heat, stirring occasionally.
Fourth: Whisk together flour, cream, chicken stock, salt and pepper.
Pour over mushrooms, bring to a simmer, and cook for 5 minutes. Whisk in cheese.
Add chicken back in, cover, and simmer for 5-10 minutes.
Fifth: Add spinach in, and allow to wilt. Toss with prepared fettuccine. Serve and enjoy!
Store leftovers in the fridge in an airtight container for 3-4 days or freeze leftovers for up to 3 months.
Love it? Pin it!
If you love this skillet chicken mushroom florentine make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQs about creamy chicken and mushroom florentine pasta
What is Florentine sauce made of? In most cases, florentine sauce is made with heavy cream, white wine, butter, garlic, Parmesan cheese, and fresh spinach. In this recipe, however, I haven’t included wine.
What to serve with chicken Florentine? Chicken florentine goes well with any pasta like fettuccine or spaghetti. You could also serve chicken florentine over spiralized vegetable noodles like zucchini or sweet potatoes or serve it over mashed potatoes or rice.
Remember that when it comes to substituting recipes, you don’t need to be afraid to get creative and use ingredients that suit your taste and dietary preferences. Make it your own!
Use baby portobello mushrooms instead of white mushrooms for a deeper mushroom flavor in this florentine pasta.
Stir in a teaspoon garlic powder if you’ve run out of fresh garlic.
Change up the cheese and use Parmesan or Gran Padano.
Try turkey breasts instead of chicken.
Tips & Tricks
For a slight fruity flavor add a dry white wine to the sauce; pinot grigio or sauvignon blanc will both work in this mushroom florentine pasta.
To enhance the savory flavor, add a cup of sundried tomatoes.
Mix in a teaspoon of Italian seasoning for more flavor in this creamy pasta sauce.
Pound the chicken breasts with a meat mallet so they are nice and thin.
More Recipes to Love
Busy weeknights just beg for a simple, easy-to-prepare dish and this spinach florentine pasta definitely fits the bill. The smooth sauce, chunks of mushrooms, savory chicken, and creamy spinach make for a delicious dish you can get on the table quickly and easily.
- 6 small chicken breasts
- Flour, salt and pepper, for dredging
- 1 pound fettuccine, cooked according to package directions
- 4 Tablespoons olive oil
- 1/3 cup flour
- 2 Tablespoons butter
- 2 cups chicken stock
- 2 cups cream (milk or half and half can be used)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces fresh white mushrooms, sliced
- 4 cloves garlic, minced
- 1 (6 ounce) package shredded Gouda cheese
- 2 cups baby spinach leaves
- Heat oil in a large skillet. Dredge chicken in flour seasoned with salt and pepper. Place in skillet, cook 5 minutes, flip chicken and cook 5 minutes more. Remove from skillet, set aside.
- Place butter in skillet, melt. Add mushrooms and garlic, cook for about 5 minutes, stirring occasionally.
- Whisk together flour, cream, chicken stock, salt and pepper. Pour over mushrooms, bring to a simmer, cook for 5 minutes. Whisk in cheese. Add chicken back in, cover and simmer for 5-10 minutes.
- Add spinach in, allow to wilt. Toss with prepared fettuccine. Serve and enjoy!
recipe adapted from shewearsmanyhats.com
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Amount Per Serving: Calories: 870Total Fat: 49gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 210mgSodium: 743mgCarbohydrates: 54gFiber: 4gSugar: 6gProtein: 52g
Nutrition isn't always accurate.