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Homemade Chicken Florentine Fettuccine photo

Chicken Florentine Fettuccine

This Chicken Florentine Fettuccine is SO EASY! Creamy Parmesan sauce with tender chicken and fresh spinach tossed with fettuccine for a perfect comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fettuccine pasta
  • 2 tablespoons olive oil extra virgin
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • salt to taste
  • pepper to taste
  • 3 cloves garlic minced
  • 4 cups fresh spinach baby spinach
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese freshly grated
  • 1 teaspoon Italian seasoning blend of basil, oregano, and thyme
  • 0.5 teaspoon red pepper flakes optional
  • chopped fresh parsley for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Colander

Method
 

Stepwise Method: Chicken Florentine Fettuccine
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.