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Chicken Florentine Pasta
I still remember the first time I made this dish, realizing that wilting spinach into a creamy garlic sauce was infinitely easier than roasting a separate vegetable side. The moment the parmesan melted into the heavy cream, creating a silky coat for the fettuccine, I knew it had earned a permanent slot in my rotation. It feels indulgent but comes together while you boil pasta.
Ingredients
Method
- Start the water: Bring a large pot of generously salted water to a boil. The water should taste like the sea. Add pasta and cook according to package directions until al dente. Reserve ½ cup of starchy pasta water before draining.
- Sauté aromatics: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant but not browned. Garlic burns quickly, so watch it closely.
- Wilt spinach: Add the chopped spinach to the skillet. Stir constantly for about 60 seconds just until the spinach has wilted down and reduced in volume. It should still be vibrant green.
- Create the sauce base: Reduce heat to low. Pour in the heavy cream and stir gently. Let it simmer for 2 minutes to thicken slightly; you do not want a hard boil.
- Melt cheese: Remove skillet from heat (or turn off burner). Stir in the Parmesan cheese until fully melted and smooth. If the sauce looks too thick, add a splash of the reserved pasta water.
- Combine: Add the drained pasta directly to the skillet with the sauce. Toss vigorously with tongs to coat every strand. Add more pasta water a tablespoon at a time if needed to reach a creamy, cohesive consistency that clings to the noodles.
- Season and serve: Taste before adding salt (Parmesan is salty). Season generously with black pepper. Serve immediately with extra Parmesan on top.
Nutrition
Notes
The secret is adding the spinach at the very last second so it just wilts rather than turning into mush. This keeps the bright green color and prevents watering down your sauce. It’s rich, comforting, and requires only one pot for the sauce if you’re clever with timing.
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