This creamy mushroom and spinach pasta with chicken is one of my newest favorite dishes to make. I think this pasta dish can also be called Chicken Florentine Pasta, “florentine” meaning a dish prepared over spinach. This dish includes spinach, but doesn’t necessary revolve around the spinach so it didn’t seem right to name it florentine. But this is one recipe to put on your dinner rotation – it is SO yummy! It’s a meal that can easily be adjusted to fit your eating habits, it can be made less cream based, vegetarian and with a little work it could be made vegan as well.
I probably made this dish in the least healthy way by using heavy cream, but half and half or milk can be used instead and it’ll still come out delicious! I don’t follow the vegan diet but I’m sure there’s a way to use cashews to create a white sauce that can be used in place of the cream – I just don’t have that recipe here. :)
The majority of this dish can be done all in one skillet on the stove – it’ll just be the pasta that needs to be cooked in a separate pot.
Start by heating up some oil in a large skillet and cook your chicken on both sides until all the way cooked through. I had cooked up a bunch of chicken over the weekend to use for the week so I skipped this step. Or if you’re making this a vegetarian meal, you can skip this step as well. Remove chicken and set aside.
In the same skillet, melt some butter or oil, and add in a bunch of sliced mushrooms.
Saute until the mushrooms are a nice golden brown, remove from skillet and set aside.
Add more butter to the skillet and let melt then add in flour.
Whisk together and continue to whisk while the flour cooks for a couple minutes. This needs to cook for a few minutes to get the flour taste out of it and then this helps thicken up the sauce.
Add in the chicken broth, or vegetable broth, and the heavy cream (or whatever cream you’re using) and continue to whisk until the liquid simmers and begins to thicken up. You need to use a whisk to make sure the flour/butter doesn’t clump up and also to scrape up any flavor that’s at the bottom of your pan from the chicken and mushrooms.
Once the sauce is thickened, add all the spinach into the skillet and stir it into the sauce. Let this cook a couple minutes so the spinach can wilt down.
Add the mushrooms and chicken back into the skillet and stir to combine.
Just add in all the cooked pasta and stir to totally combine. Add in a good amount of salt and pepper and then taste and adjust if necessary.
I’m telling you, this pasta meal is A-MAZE-ING. It’s so simple to make and makes such a large portion too, so it makes really great leftovers, or is perfect to make when having friends over.
- 1lb pasta, Linguine or Spaghetti noodles
- 6 Tablespoons Butter, divided
- 2 Chicken Breast
- 12oz Button Mushrooms, sliced
- 3 Tablespoons Flour
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 12oz Fresh Spinach
- salt/pepper to taste
- In large pot, cook pasta according to package directions.
- In a large skillet, melt 2T of butter and cook chicken until cooked through. Set aside.
- In same skillet, add 2T of butter and add in sliced mushrooms. Cook and stir around until mushrooms are nicely browned. Remove mushrooms and set aside with chicken.
- In Same skillet, add in final 2T of butter with the flour. Whisk until totally combined then continue cooking for a few minutes until smooth.
- Add in chicken broth and cream to skillet and continue to whisk until sauce gets creamy and thick, about 5 minutes. Be sure to scrape the bottom of the pan to get all that flavor!
- Add in all the spinach and stir around until wilted.
- Add in the chicken and mushrooms, and the finished pasta.
- Sprinkle in some salt and pepper to taste, toss to coat. Taste and adjust if necessary.