Chicken Florentine Pasta
A comforting yet elegant dish with tender grilled chicken, creamy Parmesan sauce, and silky spinach, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 3 small chicken breasts Grilled and sliced
- 1 pound spaghetti
- 2 tablespoons olive oil or butter For sautéing
- 3 tablespoons all-purpose flour For the roux
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water Up to 1 cup, for adjusting sauce consistency
- 3 ounces grated Parmesan cheese
- 4 cups baby spinach leaves Rinsed and dried
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil, using about 1 teaspoon of salt for every quart of water. Once boiling, add the spaghetti and cook according to package instructions.
- While the pasta cooks, combine the chicken broth and whole milk in a small saucepan and warm over medium-low heat. Do not let it boil; set aside.
- In a large sauté pan, heat the olive oil (or butter) over medium heat. Add the all-purpose flour, stirring continuously for about 1–2 minutes to form a roux that should not brown.
- Add the black pepper to the roux, followed by the warmed chicken broth and milk mixture. Whisk until smooth and thickened, then remove from heat and stir in grated Parmesan until melted.
- Drain the cooked spaghetti, saving about 1 cup of the pasta water for later use.
- Mix in the cooked spaghetti and fresh spinach into the sauce, adding the sliced grilled chicken. Toss gently, using reserved pasta water to adjust the sauce consistency as needed.
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Notes
For best results, cook raw chicken breasts until fully cooked. Don’t overcook the spinach—add it at the end to keep its vibrant color. You can substitute other proteins or pasta shapes as desired.