Chicken and Mushroom Florentine Pasta

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Indulge in a comforting and flavorful meal with Chicken and Mushroom Florentine Pasta. This dish combines tender chicken, earthy mushrooms, creamy sauce, and vibrant spinach with fettuccine for a satisfying pasta experience.

Why Make This Recipe

Chicken and Mushroom Florentine Pasta is a great choice for a family dinner or a special occasion meal. It’s easy to prepare, packed with protein and vegetables, and offers a rich and creamy sauce that will satisfy your taste buds.

How to Make Chicken and Mushroom Florentine Pasta


  • 6 small chicken breasts
  • Flour (salt and pepper, for dredging)
  • 1 pound fettuccine (cooked according to package directions)
  • 4 Tablespoons olive oil
  • 1/3 cup flour
  • 2 Tablespoons butter
  • 2 cups chicken stock
  • 2 cups cream (milk or half and half can be used)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ounces fresh white mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1 6 ounce package shredded Gouda cheese
  • 2 cups baby spinach leaves


  1. Heat oil in a large skillet. Dredge chicken in seasoned flour. Cook for 5 minutes on each side. Remove and set aside.
  2. Melt butter in the skillet. Add mushrooms and garlic, cook for about 5 minutes.
  3. Whisk together flour, cream, chicken stock, salt, and pepper. Pour over mushrooms, bring to a simmer, and cook for 5 minutes. Whisk in cheese.
  4. Return chicken to the skillet, cover, and simmer for 5-10 minutes.
  5. Add spinach and allow it to wilt. Toss the sauce with cooked fettuccine. Serve and enjoy!

How to Serve Chicken and Mushroom Florentine Pasta

Serve this delicious dish hot, garnished with fresh parsley or grated Parmesan cheese. Pair it with a side salad or garlic bread for a complete meal.

How to Store Chicken and Mushroom Florentine Pasta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Tips to Make Chicken and Mushroom Florentine Pasta

  • Ensure the chicken is fully cooked before adding it back to the skillet with the sauce.
  • Adjust the seasoning of the sauce to your taste by adding more salt and pepper if needed.
  • Use fresh ingredients for the best flavor and texture in this dish.


For a lighter version, you can use boneless skinless chicken thighs instead of breasts. You can also substitute the Gouda cheese with another melty cheese like mozzarella or Fontina.


  1. Can I use pre-cooked chicken in this recipe?
    • While it’s best to use raw chicken breasts for this dish, you can use leftover cooked chicken if you prefer. Just add it in at the end to heat through.
  2. Can I use dried herbs instead of fresh spinach?
    • Fresh spinach adds a vibrant color and flavor to the dish, but you can use frozen spinach or dried herbs as a substitute.
  3. Can I make this dish gluten-free?
    • Yes, you can use gluten-free flour for dredging the chicken and thickening the sauce to make this recipe gluten-free.

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