There’s something about a creamy pasta night that just feels like a hug in a bowl, isn’t there? Picture this: golden, pan-seared chicken nestled into ribbons of tender pasta, all twirled in a silky, Parmesan-kissed sauce that doesn’t even use cream. This Chicken Florentine Pasta has become my go-to when I want comfort without the heaviness — it’s quick, elegant, and so good you’ll be sneaking forkfuls straight from the pan. If you’ve ever thought “creamy equals complicated,” this recipe will change your mind in the most delicious way.
I first fell in love with this dish while testing weeknight dinners that felt fancy without the fuss. What makes this version special is the balance — the sauce is light but rich, the spinach adds freshness, and everything comes together in one pan in under 30 minutes. It’s the kind of recipe you’ll bookmark, pin, and share. And if you love cozy, flavor-forward meals like this one, you might also enjoy browsing the Simply Recipes chicken dinner collection, which inspired me to start simplifying my own comfort food favorites.
Ingredients You’ll Need
Here’s what you’ll need to make this Creamy Chicken Florentine Pasta — each ingredient plays a role in creating that velvety, flavor-packed finish without a drop of heavy cream.
- Chicken breasts – Boneless, skinless chicken breasts work best. Pound them to even thickness so they cook evenly and stay tender.
- All-purpose flour – A light dredge gives the chicken a golden crust and helps thicken the sauce naturally.
- Olive oil & butter – The classic duo for richness and that beautiful golden sear. Butter adds flavor, olive oil prevents burning.
- Garlic – Freshly minced garlic adds warmth and aroma; sauté just until fragrant for the best flavor.
- Chicken broth – The base of your sauce. Choose low-sodium to control salt levels.
- Dry white wine (optional) – A splash lifts the flavors and adds depth. If you prefer not to use wine, just use more broth.
- Fresh spinach – The “Florentine” touch! Add it at the end so it wilts perfectly without overcooking.
- Parmesan cheese – Use freshly grated Parmesan for the creamiest texture. Pre-shredded cheese won’t melt as smoothly.
- Nutmeg (just a pinch) – A secret Italian trick — it brings warmth and subtle sweetness to the sauce.
- Pasta of choice – Fettuccine or penne hold the sauce beautifully, but you can use any shape you love.
- Salt & pepper – Season at each stage for balanced flavor.
Step-by-Step Instructions
- Prep the chicken. Pat chicken dry, season with salt and pepper, then dredge lightly in flour. This step locks in moisture and helps the sauce cling later.
- Sear to golden perfection. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden and just cooked through. Transfer to a plate.
- Sauté the aromatics. In the same pan, lower the heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant — careful not to brown it!
- Deglaze and build flavor. Pour in the wine (if using) or a bit of chicken broth to deglaze the pan, scraping up those golden bits. Let it simmer for a minute.
- Create the sauce. Add the remaining chicken broth and bring to a gentle simmer. Whisk in Parmesan gradually until smooth and silky. Add a pinch of nutmeg.
- Combine everything. Return the chicken to the pan along with any juices. Add cooked pasta and toss to coat. Stir in spinach just until it wilts.
- Serve hot and enjoy. Sprinkle extra Parmesan on top and a twist of black pepper before serving.
Tips & Variations
Flavor Twists:
- Add a handful of sun-dried tomatoes for a tangy contrast.
- Stir in a splash of cream cheese or mascarpone for extra indulgence.
- Swap Parmesan for Pecorino Romano for a sharper edge.
Diet Swaps:
- Use gluten-free pasta and almond flour for dredging to make it gluten-free.
- Replace butter with olive oil to keep it dairy-light.
- Try using rotisserie chicken to make it even quicker!
Storage:
Leftovers keep well for up to 3 days in the fridge. Add a splash of broth or milk when reheating to bring back the creaminess. This dish doesn’t freeze perfectly (the sauce may separate), but it reheats beautifully on the stove.
Serving Suggestions
Chicken Florentine Pasta pairs wonderfully with:
- A crisp green salad dressed with lemon vinaigrette.
- Warm garlic bread or homemade focaccia.
- A light Pinot Grigio or sparkling water with lemon.
For a Pinterest-worthy presentation, swirl the pasta high on the plate, tuck slices of chicken on top, and sprinkle with a bit of Parmesan and cracked pepper. Add a few spinach leaves for color — simple but stunning.
FAQs About Chicken Florentine Pasta
1. Can I use frozen spinach?
Yes, but thaw and drain it very well to avoid watering down the sauce.
2. What pasta shape works best?
Fettuccine, penne, or rigatoni hold the sauce beautifully — but honestly, any pasta will do.
3. Can I make it ahead?
You can cook the chicken and sauce ahead of time, then toss with freshly boiled pasta right before serving.
4. What if I don’t have wine?
Just use more chicken broth — maybe add a squeeze of lemon for brightness.
5. How can I make it even creamier?
Add a spoonful of cream cheese or a splash of milk right at the end.
6. What’s the best way to reheat leftovers?
Gently warm it on the stove over low heat with a splash of broth or water. Avoid microwaving, which can dry out the chicken.
Final Thoughts
This Chicken Florentine Pasta isn’t just another weeknight dinner — it’s a reminder that comfort food can be light, elegant, and full of real flavor. From the golden seared chicken to the silky, Parmesan-tossed noodles, every bite feels like something special (without the extra effort). Whether you’re cooking for two or meal-prepping for the week, this dish fits perfectly into busy schedules and cozy evenings alike.
For more light and creamy dinner ideas, you might love browsing EatingWell’s healthy pasta recipes — they’re a goldmine of fresh inspiration.
Print
Creamy Chicken Florentine Pasta (No Cream, Big Flavor!)
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
This easy Chicken Florentine Pasta is a creamy, comforting dish made without heavy cream! Tender chicken, fresh spinach, and a silky Parmesan sauce come together in just 30 minutes. Perfect for cozy weeknights or an elegant dinner for two — it’s light, flavorful, and so satisfying.
Ingredients
2 boneless, skinless chicken breasts, pounded to even thickness
¼ cup all-purpose flour (for dredging)
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
½ cup dry white wine (optional, or use extra broth)
¾ cup chicken broth (low sodium)
2 cups fresh spinach leaves
½ cup freshly grated Parmesan cheese
⅛ teaspoon ground nutmeg
8 ounces pasta (fettuccine, penne, or similar)
Salt and black pepper, to taste
Instructions
Prep the chicken: Pat chicken dry and season with salt and pepper. Dredge lightly in flour, shaking off excess.
Sear: Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Remove and set aside.
Sauté aromatics: Add garlic to the pan and cook for 30 seconds until fragrant.
Deglaze: Pour in wine (or extra broth) to deglaze the pan, scraping up brown bits. Let it simmer for 1–2 minutes.
Make the sauce: Add chicken broth and bring to a simmer. Gradually whisk in Parmesan until smooth. Stir in nutmeg.
Combine: Return chicken to the pan with cooked pasta. Toss until coated. Add spinach and stir just until wilted.
Serve: Top with extra Parmesan and black pepper. Serve immediately while hot and creamy.
Notes
No wine? Use more broth plus a squeeze of lemon juice for brightness.
Make ahead: Cook chicken and sauce separately; combine with fresh pasta before serving.
Storage: Refrigerate up to 3 days. Add a splash of broth when reheating.
Cheese tip: Freshly grated Parmesan melts best; skip the pre-shredded version.
Optional add-ins: Sun-dried tomatoes, mushrooms, or cream cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: diner idea
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 530
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg