Chicken Florentine Fettuccine
There’s something irresistibly comforting about a creamy pasta dish that combines tender chicken, vibrant spinach, and a luscious Parmesan sauce. Chicken Florentine Fettuccine is exactly that—a perfect harmony of flavors and textures that come together in under 30 minutes. This dish is ideal for busy weeknights yet elegant enough for a weekend dinner with friends or family. The use of fresh spinach and garlic gives it a bright, fresh note, while the creamy sauce clings beautifully to the fettuccine, making every bite a delight.
Reasons to Love Chicken Florentine Fettuccine
There are countless reasons why this recipe should be a staple in your meal rotation. First, it’s incredibly quick and straightforward, requiring only one pan for the sauce and a pot for the pasta. The chicken pieces cook up juicy and tender, perfectly complementing the silky sauce. The spinach not only adds a pop of color but also boosts the nutritional value, making this dish both delicious and nourishing. Finally, the Parmesan cheese and Italian seasoning deliver that classic Italian flavor profile everyone adores. Whether you’re cooking for yourself or a crowd, this dish satisfies comfort food cravings without feeling heavy.
Your Shopping Guide
- 8 oz fettuccine pasta: Look for a quality brand that cooks al dente and holds sauce well.
- 2 tablespoons olive oil: Extra virgin olive oil will add a nice flavor.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for even cooking.
- Salt and pepper: Essential for seasoning both the chicken and sauce.
- 3 cloves garlic: Freshly minced to provide that aromatic base.
- 4 cups fresh spinach: Baby spinach works wonderfully for its tenderness.
- 1 cup heavy cream: This creates the rich and creamy sauce foundation.
- 1 cup grated Parmesan cheese: Freshly grated for the best flavor and melt.
- 1 teaspoon Italian seasoning: A blend of herbs like basil, oregano, and thyme adds depth.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick if you like some heat.
- Chopped fresh parsley: For garnish and a touch of freshness.
Before You Start: Equipment
- Large pot: To cook the fettuccine pasta to perfect al dente.
- Large skillet or sauté pan: For cooking the chicken and preparing the sauce.
- Wooden spoon or silicone spatula: To stir the sauce without scratching your pan.
- Knife and cutting board: For prepping chicken and garlic.
- Measuring cups and spoons: To ensure ingredient accuracy.
- Colander: For draining the pasta.
Stepwise Method: Chicken Florentine Fettuccine
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the 8 oz fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta. Set the pasta aside.
Step 2: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the hot pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3: Build the Florentine Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted. Pour in 1 cup of heavy cream, then stir in 1 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and optional red pepper flakes. Let the sauce simmer gently, stirring frequently until it thickens slightly.
Step 4: Combine Pasta and Chicken
Return the cooked chicken to the skillet and toss to coat with the sauce. Add the drained fettuccine to the pan, tossing everything together. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Adjust seasoning with salt and pepper to taste.
Step 5: Garnish and Serve
Sprinkle chopped fresh parsley over the top before serving. Plate your Chicken Florentine Fettuccine immediately for the best creamy texture. Pair it with a crisp green salad or crusty bread for a full meal.
What to Use Instead
- Pasta: Swap fettuccine with linguine, tagliatelle, or even penne for a different shape and texture.
- Chicken: Use turkey breast cubes or tofu for a vegetarian twist.
- Spinach: Substitute with kale or Swiss chard for a heartier green.
- Heavy cream: Use full-fat coconut milk or cashew cream for a dairy-free alternative.
- Parmesan cheese: Nutritional yeast or a grated hard vegan cheese can be used if avoiding dairy.
Things That Go Wrong
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Overcooked chicken can become dry. Cut pieces uniformly and cook just until no longer pink inside.
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Burning the garlic can cause bitterness. Keep heat moderate and stir constantly when sautéing.
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Sauce too thin? Let it simmer a bit longer to thicken, or add more grated cheese.
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Pasta sticking together? Make sure to stir the pasta during cooking and use plenty of water.
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Spinach releasing too much water? Add it gradually and allow it to wilt before adding more.
Keep-It-Fresh Plan
Store leftover chicken Florentine fettuccine in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently on the stove or in the microwave to avoid curdling. If you want to freeze it, do so without the fresh spinach (add fresh spinach when reheating) and consume within one month for best flavor and texture.
Popular Questions
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and sauce separately and cook the pasta just before serving. Combine everything when you’re ready to eat for the freshest results.
Is there a way to lighten the sauce?
Absolutely! Substitute half the heavy cream with low-fat milk or use a mixture of Greek yogurt and milk to reduce calories while maintaining creaminess.
What can I serve with Chicken Florentine Fettuccine?
This dish pairs wonderfully with a simple green salad, garlic bread, or roasted vegetables. You might also enjoy trying other rich pasta options like Baked Three Cheese Chicken Penne for more comforting meals.
Can I add other vegetables to the dish?
Definitely! Mushrooms, sun-dried tomatoes, or peas are excellent additions to complement the spinach and add more dimension to the dish.
What to Make After This
- Spinach Ricotta Stuffed Shells With Marinara – another creamy, spinach-rich pasta dish with a tomato twist.
- Garlic Butter Scallop Fettuccine – a seafood pasta option with a buttery garlic sauce.
- Baked Three Cheese Chicken Penne – a cheesy baked pasta perfect for cozy nights.
Save & Share
If you loved this Chicken Florentine Fettuccine, be sure to save the recipe and share it with friends who adore creamy, flavorful pasta dishes. Pin it, bookmark it, or send it as a dinner inspiration—this recipe always makes for a winner at the table!
This recipe for Chicken Florentine Fettuccine captures everything you want in a creamy, comforting pasta without any fuss. The tender chicken, garlicky spinach, and rich Parmesan sauce combine to make a dish that’s sure to become a favorite. Whether you’re new to cooking or an experienced home chef, this recipe is approachable and rewarding. Enjoy every bite!
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Chicken Florentine Fettuccine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta. Set the pasta aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the hot pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted. Pour in 1 cup of heavy cream, then stir in 1 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and optional red pepper flakes. Let the sauce simmer gently, stirring frequently until it thickens slightly.
- Return the cooked chicken to the skillet and toss to coat with the sauce. Add the drained fettuccine to the pan, tossing everything together. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Adjust seasoning with salt and pepper to taste.
- Sprinkle chopped fresh parsley over the top before serving. Plate your Chicken Florentine Fettuccine immediately for the best creamy texture. Pair it with a crisp green salad or crusty bread for a full meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to maintain creaminess.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and Parmesan cheese with nutritional yeast or vegan cheese.
- Add other vegetables like mushrooms, sun-dried tomatoes, or peas for extra flavor and texture.
