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Close up of Chicken Mushroom Florentine pasta on a white plate.
4.84 from 12 votes
Print Recipe

Chicken and Mushroom Florentine Pasta

Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Chicken
Cuisine: Italian
Keyword: chicken, Chicken and Mushroom Florentine Pasta, creamy sauce, fettuccine, mushrooms, spinach
Servings: 6 servings
Calories: 870kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • 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

Instructions

  • 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!

Notes

recipe adapted from shewearsmanyhats.com

Nutrition

Serving: 1 | Calories: 870kcal | Carbohydrates: 54g | Protein: 52g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 743mg | Fiber: 4g | Sugar: 6g