One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes!  Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta! 


It’s that time of the year when it starts to cool down and sickness hits.  We have had a stomach bug in our house and it is getting passed around.   Even I caught a glimpse of it and it is hard when mom gets sick!   I am supposed to take care of all of these sickies.  We are finally getting over it and starting to get back into the swing of things.

Can I just get a hallelujah for one pot meals?  They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!


The best part about one pot meals is that you don’t dirty a lot of dishes to make an extraordinary meal.  The less dishes I have to do, the more happier of a mom I am.  Everything cooks in one pot and even the pasta cooks in the creamy sauce.


This meal is so flavorful and filled with so many delicious ingredients.  Sun Dried Tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta.

It is ultra creamy and absolutely delicious!  I know that you will not regret making this meal for your family.  It is going to be a huge hit!


4.7 from 26 reviews
One Pot Creamy Chicken Mushroom Florentine
Prep time
Cook time
Total time
One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!
Serves: 4
  • 1 pound boneless skinless chicken breasts, cut into one inch pieces
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • ¼ cup sun dried tomatoes
  • 4 ounce small mushrooms, sliced
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 1½ cup half and half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 8 ounces linguine, broken in half
  • ¼ cup grated parmesan cheese
  • 2 cups fresh baby spinach
  1. In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
  2. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
  3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.




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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Oh, yum! It’s ten in the morning and I am ready for lunch after seeing this! It looks and sounds amazing!

  2. Marthy Onderwater says:

    Hi, I live in Holland. I take it with ‘half and half’ you mean some sort of cream?

  3. Please could you tell me what half and half is ?

  4. This looks delicious but can you tell me what half and half means ?

  5. Would this also work with penne instead?

  6. Noon you don’t break linguine in half! 😀 Here in Italy it’s a no no.

  7. Just made this for dinner tonight and it was delicious! Thank you! And thank you to The Kitchn for sharing the link.

  8. Made this tonight and it is definitely a keeper. I will be making this again and again. This was delicious.

  9. So tired of trying to see recipes with ads popping up continuously 🙁

    • I am sorry. Unfortunately you are getting free recipes and we have to support our family somehow. We work 50+ hours a week and can’t just do it for free. You just simply have to ignore them.

      • Sally Brogan says:

        I find the ads annoying, too. But, like Alyssa says, she has to feed her family. And if you are able to share awesome recipes like this one,Alyssa I can easily ignore the ads!

        I can’t wait to give this recipe a try!!

  10. I was skeptical as it is a “one pot” meal deal but it was delicious ! And easy enough for my 12 year old daughter to help me cook. While it was cooking, our other daughter came running downstairs wondering what smelled so good ! Thank you!

  11. Hello! Looks absolutely delicious! Do you think half and half could be substituted with whole milk instead?

  12. This was delicious. I made it for dinner tonight. I’ve been trying to keep track of my calorie intake so if anyone knew how many calories are in this it would be extremely helpful.

    • I added 2 pieces of bacon, a cup and a half of full cream milk and left out the parmesan cheese. I put the recipe into my fitness pal and it came up with 588 calories at four serves per meal.

  13. it always irks me when people don’t give time frames for cooking. like “ok cook the chicken until it’s done”. ok, i get that it needs to not be pink, but instead of trying to cut through a bunch of pieces in the pan to check can we get a time frame? (this is not just toward you, i see recipes like this all the time). just even a “hey, try it for 5-7 minutes, it should be good” would help!

  14. Do you think this would freeze well?

  15. Tami ashley says:

    What kind of mushrooms are best to use? The mushrooms look so good but I can’t tell what kind they are.

  16. Wendy C Stevenson says:

    mmm yummy good! easy to make and great for two!

  17. Family loved it! I added some white wine and it was absolutely delicious!

  18. Rosemary Mangun says:

    This recipe is easy to make and is absolutely delicious! I made it for my family that is visiting for Christmas. Everyone raved about it.

  19. can this be made with pork instead of chicken?

  20. Sundried tomatoes packed in oil?

  21. Looks Delicious Going to try this with Shrimp instead of Chicken

  22. Lesley Marceau says:

    just wondering? sounds like you put the pasta in with out pre cooking it first, Is this correct? I never have cooked pasta dry in a dish like this. looking forward to trying it, sounds yummy!

    • Stephanie says:

      Yes, you put the pasta in uncooked. It soaks up the extra liquid. I was a little skeptical at first too, but it works. I’m sure you could also pre-cook the linguine, but it probably wouldn’t have quite as much flavor.

  23. I am kosher so I cannot use the half and half but I can substitute a non dairy creamer. However, I definitely cannot use cheese. Does anyone think this dish will taste good without the cheese.

  24. I’m from Germany, so it’s a little bit hard to put cups and stuff into german units, but I think it worked, because it was sooo delicious. We cooked it twice last week. Second time we added more mushrooms and we liked it even more.
    We love it, thank you!

  25. This was terrific – so easy and flavorful. I added more mushrooms and spinach because we need more vegetables at our house! May I share it on my blog?

  26. This looks good, however I don’t like mushrooms. Any ideas for a substitute?

  27. A wonderful recipe! thank you for sharing! Tip, adding in the half n half last gives the pasta a creamier texture.

  28. I really loved this meal! It was a great alternative to Chicken Marsala & I love that it’s a one-pot meal. My eight-year-old just said “Mmm.. we should make that again.” Great winter recipe, too. Hearty ❤

  29. Going to try this tonight with angel hair pasta!

  30. Julie bishopp says:

    Hi Alyssa when you say half cream and half milk how much is it half pint of each? Looks lovely going to try it tonight regards julie.

  31. I made this last night and the entire family LOVED it!

  32. I made this tonight for the family and it was a big hit! I can’t wait to try some more recipes from your blog.

  33. How many does this serve and can you do it a little ahead of time and keep it warm in a crockpot for company?

  34. Susan Newton says:

    This looks like a great recipe. But my husband doesn’t like sun-dried tomatoes. Is there something else I could substitute?

  35. Pamela Roy says:

    Tried this tonight. It was wonderful. Even my husband and son liked it with the spinach in it. The only thing I would change is by adding more chicken. Thanks for sharing the recipe.

    • Do you remove the chicken after you brown it off and put it back in when you add the pasta? Sounds like having the chicken in the pan for that long will make it tough and dry.

  36. jesse toribio says:

    What is the ingridient you call half and half

  37. I tried the recipe today, and it was wonderful.

  38. What the half and half ?

  39. I made this tonight for dinner because we were headed home from softball practice and I wanted something quick and yummy–this recipe was way beyond my expectations! I added a bit more broth and half & half only because I like things saucey–this is now on our favorite recipe list!! Yum!!

  40. Ellen Ng says:

    If I want to use 16 oz of linguini, do I double the liquid?

  41. Lovelalola says:

    I made this tonight and it was pretty yummy. I made it in my cast iron Dutch oven. However, I think my chicken chunks were a little big and turned out dry as a result. And I think for cast iron, it’s a good idea to reduce the heat when it gets covered. Otherwise it turned out great and I’ll definitely make again. Thanks!

  42. Sarah Camario says:

    Made this tonight! Reallyou, really good. Everyone loved it!

  43. Excellent! We had it tonight and loved it! Thank you for the recipe

  44. My chicken was dry, dry, and dry. How is it supposed to come out tender after so much time cooking in the pan? Is there something I’m doing wrong? I’m thinking I should have removed the chicken from the pan after the browning. Does anyone else have this problem? Other than that, the dish was tasty.

  45. Very tasty meal but I took the chicken out of the pan after I browned it and then put it back in the pan for the last 2 minutes, otherwise it would have been severely overcooked.

  46. This is a great recipe but I removed the chicken from the pan after I browned it and I put it back in the last 2 minutes of cooking, otherwise the chicken would have been severely overcooked.

  47. Debra Bommarito says:

    I made this tonight and it was excellent. The only thing different I did was remove the Chicken to a warmer and once the sauce and pasta was in I returned the Chicken to the Skillet ….. Absolutely a Keeper !!

  48. What is the pan you use in the video? Thanks!

    • A pan that will fit everything in it is perfect! I would recommend a 7.5 quart stockpot is what I use! I hope that helps! Happy cooking! Xo

      Your Recipe Critic,

  49. Anybody want to take a shot making this Paleo? You need substitutes for sun-dried tomatoes (?), half and half (maybe coconut milk), linguine (zucchini noodles), and the parm cheese(what?).

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