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creamy chicken florentine pasta

Course Main Meal
Cuisine Italian
Cook Time 40 minutes
Total Time 40 minutes
Servings 6
Author Marie


  • 2 to 3 boneless chicken breasts , grilled and sliced
  • 1 pound spaghetti
  • 2 tablespoons oil
  • 3 tablespoons all purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • ¼ teaspoon black pepper
  • ½ to 1 cup of reserved pasta water
  • 3 ounces grated Parmesan cheese (about ¾ cup)
  • 4 cups baby spinach leaves , rinsed and dried


  • In a large pot, cook pasta according to package instructions (ensure you salt the water appropriately, about 1 teaspoon per quart of water used)
  • In a small saucepan, combine the chicken broth and milk and warm gently but do not boil. Set aside.
  • In a large saute pan, heat the oil over medium heat, add the flour and stir to form a roux and cook over medium heat for 1 to 2 minutes. Do not allow the roux to brown.
  • Add the black pepper, and broth/milk mixture to the roux and whisk briskly until smooth. Continue heating gently until thickened, then remove from heat and add the Parmesan cheese.
  • When pasta is finished cooking, drain and reserve 1 cup of pasta water
  • To assemble dish, combine cheese sauce with pasta, spinach, and chicken. Stir to combine and very slowly add small amounts of the reserved pasta water, only if needed, to thin sauce.