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 38 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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Want to make this even easier? Here are a few products that I LOVE:

Staub Cast Iron Skillet
Microplane Grater
Cuisinart Stainless Steel Chopper




Alyssa Rivers

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. Made this the other day for dinner. I used light thickened cream instead of half and half.
    I’m usually the person that cant finish creamy meals but this was so good that I ended up wanting more.
    The leftovers were eaten for lunch the day after and still tasted amazing!

  2. I made this for me and my boyfriend. Of course it didnt look like the picture but it was good. I added additional seasoning at the end. Next time I will add more mushrooms and tomatoes. Directions were easy to follow. Thanks I need more meals!!!

  3. Made this tonight and it was delicious!! I added extra broth and half and half as I like plenty of sauce. I didn’t add the chicken back in until it was almost done. My children are so picky and they loved it!! Thanks so much!

  4. Hi I’ve tried the pasta tonight. ?from my son. But we find it a little starchy and it took long than usual to cook for the pasta when cooking with the cream and broth. Can I leave out the flour?

  5. This was excellent! At the end-I put in a third to half of a cooked rotisserie chicken cut up and it was even easier than starting with cooking chicken. I also did 1 cup chicken broth and one cup portebello mushroom creamy soup and it was really great! Bon appetitite!

  6. We loved it. Could you get me a nutrition information label. I doubled the recipe and mine looks creamier than your pictures.

  7. The One Pot Creamy Chicken Mushroom Florentine is one of our favorites now! I can’t do the dairy so I used 2.5 cups broth and 1 cup water but the pasta starch still makes it just as creamy in the end.

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