Chicken Florentine Pasta with Spinach and Mushrooms

Florentine-style pasta commonly signals spinach in the dish, and here it joins chicken and browned mushrooms in a creamy sauce. The greens need only a brief wilt at the end, which keeps them visible rather than disappearing into the sauce. Brown mushrooms until their water evaporates before adding dairy. The chicken cooks separately, then returns for the final toss, so it does not spend the entire sauce-making stage on the heat.

Recipe at a glance

Yield: 4 servings. Prep: 15 minutes. Cook: 25 minutes. Total: 40 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Pasta pot, colander, wide skillet, tongs, food thermometer.

Ingredients and directions

Doneness checks

Chicken reaches 74°C (165°F); mushrooms brown and spinach is just wilted.

Helpful tips

• Reserve cooking water before draining pasta.
• Slice chicken evenly and check its temperature.
• Brown mushrooms before adding liquid.
• Add spinach only near the end.

Troubleshooting

• Mushrooms or frozen spinach may have released extra water. Brown mushrooms and squeeze thawed spinach before use.
• Reserve cooking water before draining pasta.

Serving ideas

• Serve in warmed shallow bowls.
• Offer extra Parmesan at the table.
• Add a tomato salad.
• Pair with roasted carrots rather than another creamy side.

Substitutions

Thawed frozen spinach can replace fresh spinach if squeezed dry; start with about 100 g drained. Linguine can replace fettuccine.

Variation

Add a pinch of nutmeg to the cream sauce for a gentle savoury note.

Make ahead

Slice ingredients ahead and refrigerate separately. Cook the pasta and finish the sauce close to serving.

Storage and reheating

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F), adding a splash of water to loosen the sauce.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why is the sauce watery?

Mushrooms or frozen spinach may have released extra water. Brown mushrooms and squeeze thawed spinach before use.

Can I omit mushrooms?

Yes. Keep the spinach and chicken; the sauce will have a simpler flavour and slightly less volume.

How to tell when it is ready

Chicken reaches 74°C (165°F); mushrooms brown and spinach is just wilted.

Tips

• Reserve cooking water before draining pasta.
• Slice chicken evenly and check its temperature.
• Brown mushrooms before adding liquid.
• Add spinach only near the end.

Troubleshooting

• Mushrooms or frozen spinach may have released extra water. Brown mushrooms and squeeze thawed spinach before use.
• Reserve cooking water before draining pasta.

Substitutions

• Thawed frozen spinach can replace fresh spinach if squeezed dry; start with about 100 g drained. Linguine can replace fettuccine.

Variations

• Add a pinch of nutmeg to the cream sauce for a gentle savoury note.

Serving suggestions

• Serve in warmed shallow bowls.
• Offer extra Parmesan at the table.
• Add a tomato salad.
• Pair with roasted carrots rather than another creamy side.

Make ahead

Slice ingredients ahead and refrigerate separately. Cook the pasta and finish the sauce close to serving.

Storage

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F), adding a splash of water to loosen the sauce.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).