Chicken Florentine Pasta in a light creamy sauce. Also, this chicken florentine pasta reheats beautifully – creamy as ever! This post may contain affiliate links. It’s a fancy natasha’s kitchen best recipes for foods that are served with spinach.

But doesn’t the name take you to the patio of a bistro in Paris? The spinach in this pasta is vibrant, healthy and tasty. Also, this method for cooking chicken produces some seriously tender chicken strips and it’s so easy because you don’t have to slice any raw chicken ? You’ll wonder where this method has been all your life.

How to Make Chicken Florentine Pasta: 1. I love that this 6 Qt dutch oven is wide enough to fit the length of the pasta without bending noodles to squeeze them in. Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Remove from pan and rest 10 minutes before slicing against the grain. In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion.

Remove from pan and set aside. In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 minutes. Slowly whisk in 1 cup chicken broth then 1 cup milk. 8 tsp pepper or season to taste. Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season with more salt and pepper to taste.

This pasta also reheats really well – creamy as ever! 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain. In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Season to taste if needed and serve with parmesan cheese.

Percent Daily Values are based on a 2000 calorie diet. If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! My Wolf Gourmet cookware set is dreamy and I highly recommend it. It’s safe and won’t harm the cookware. Great heat distribution produces amazing results and even cooking. Practically speaking, your pan won’t warp and wobble on the stove even after a lifetime of cooking.