One Pot Creamy Chicken Mushroom Florentine

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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!

For a similar recipe to this one, I also make an excellent skillet creamy chicken mushroom Florentine.  Its not one pot but it has the same delicious flavors I love!

One pot creamy chicken mushroom Florentine in a bowl with a fork in it.

One Pot Creamy Chicken Mushroom Florentine

It’s that time of the year when I am trying to eat healthy, but I’m craving pasta. I still choose to enjoy a pasta meal at least once a week.  So, when I do indulge, I want to know it is going to be worth it!!  Well, let me tell you, this creamy chicken mushroom florentine is so worth every carb gram!  The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken.  The sun dried tomatoes give the final hit of flavor and texture! It is insanely delicious and not super hard to make!

This chicken florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot!  I love to make it when I am entertaining because the flavors are crowd pleasing and everyone is so impressed with the dish. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken and it is just a delicious that way as well. Whether it is a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!

Chicken Mushroom Florentine Ingredients:

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.

  • Boneless skinless chicken breasts: Cut into one-inch pieces so they will cook easily and quickly.
  • Butter: Unsalted or salted will work, just adjust your salting at the end accordingly.
  • Olive oil: Use a high quality oil to cook the sun-dried tomatoes, garlic, and mushrooms.
  • Garlic cloves: Minced garlic gives a rich, nutty taste to the cream sauce.
  • Sun dried tomatoes: I love the intense sweet and tart flavor of these tomatoes!
  • Small mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil.
  • Flour: Add a small amount of flour to the garlic and oil.
  • Chicken broth:  This is in place of the white wine that many use in cooking this dish.
  • Half and half:  Sweetens this creamy sauce.
  • Salt and pepper: To taste!
  • Garlic powder: Even more garlic flavor? Always!
  • Linguine: Break in half for easier cooking and serving.
  • Grated parmesan cheese: Fresh grated makes a huge difference, trust me!
  • Fresh baby spinach:  Thawed frozen spinach works in a pinch, but fresh is best.

 How to Make a One Pot Meal:

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!

  1. Cook the chicken breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
  2. Add ingredients to same pan to cook: Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
  3. Wisk sauce and simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
  4. Cook pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
  5. Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

The process of making chicken mushroom Florentine.

Tips for One Pot Recipes:

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!

  • Assemble the ingredients before you start.  Keeping your ingredients organized helps to keep cooking time down and you can verify you have everything you need before beginning.
  • Start by cooking the meat first.  The flavors the meat leaves in the bottom of the pan get incorporated through all the layers to come after.
  • Add ingredients in descending order of cooking time.  Things that need the longest cooking time should go in first.
  • Chop sun-dried tomatoes in smaller pieces so that they are not too overpowering.

One pot of chicken mushroom Florentine in a skillet.


Variations or Substitutions:

  • Whole milk works great in place of half and half.
  • If you love black or green olives, now’s your chance! Add a ½ cup to this recipe!
  • Serve with mashed potatoes or pasta on the side if you are good with adding a dish or two to wash in the end.
  • Frozen spinach will work, however I prefer fresh spinach since the flavor and texture are so much better.
  • Switch out the chicken breasts for boneless skinless chicken thighs or even boneless pork chops.
  • Add more of the flavors you love.  This recipe is super easy to adapt to suit your family, so get creative.  The creamy chicken goes great with diced red onion, sliced zucchini, and artichoke hearts too!
  • If you are feeling cheesy, try mixing in other cheeses like mozzrella, asiago or fontina cheeses.  They would give this creamy florentine even more dynamic flavor.
  • Garnish with 1 bunch of green onion (both the green and white parts)

Storing Chicken Florentine

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.  Store your chicken florentine within 2 hours of cooking in airtight containers.  Then, leftovers can be stored in the refrigerator for up to 3 days.

A bowl full of chicken mushroom Florentine with a fork.


More One Pot Meal Recipes You will Love!


One Pot Creamy Chicken Mushroom Florentine

5 from 14 votes
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!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 4 People


  • 1 pound boneless skinless chicken breasts cut into one inch pieces
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1/4 cup sun dried tomatoes
  • 4 ounce small mushrooms sliced
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 1 1/2 cup half and half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 8 ounces linguine broken in half
  • 1/4 cup grated parmesan cheese
  • 2 cups fresh baby spinach


  • 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.
  • 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.
  • Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.



Updated on September 7, 2020
Originally Posted on November 6, 2016


Serves: 4

Calories553kcal (28%)Carbohydrates53g (18%)Protein38g (76%)Fat20g (31%)Saturated Fat10g (50%)Cholesterol119mg (40%)Sodium1322mg (55%)Potassium994mg (28%)Fiber3g (12%)Sugar4g (4%)Vitamin A557IU (11%)Vitamin C14mg (17%)Calcium200mg (20%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine French, Italian, Italian American
Keyword florentine, one pot creamy chicken meal, one pot creamy chicken mushroom
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


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?

      1. The first time I made this it did come out starchy.

        Second time: I omitted the flour and even added 1 more cup of broth. The sauciness was just fine!

  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.

  8. This recipe is such a winner! I make it with shrimp instead of chicken and also a vegetarian version using vegetable broth. My whole family loves it!

  9. I make this all the time as written. Even fam members who don’t like cream sauce and mushrooms love it. It’s that good ( and super easy to make)!

  10. This looks delish, can’t wait to make it!

    p.s. I wish you had a Yummly button along with Pinterest and Facebook so I could save your recipes there 🙂

  11. I made this last night and it was a definite Wow! recipe. The ease of making it belied how delicious it was. It’s definitely rich, but worth it for an occasional treat meal. And if I have guests over for dinner I would happily serve this up to them with a side salad.

    1. Hi Rosalynd!
      Yes, a slow cooker should work just fine. I personally have not tried it that way but it should work just fine. If you try it, please let me know how it tastes! Thanks for following along with me!!

  12. I enjoy 1 pot or skillet meals with pasta.
    This recipe I followed exactly. I follow recipes and the next time I tweek it. NOT here recipe is on point. I’m so addicted. Twice a month. Minimum 4 times?????
    Mahalo ?

  13. I was wondering if I could use milk instead of half and half? Maybe add more flour so it won’t be too soupy? Any thoughts?

  14. 5 stars
    Husband doesn’t like sun dried tomatoes (ugh) is it a huge flavor addition? Perhaps I could use them and then remove them from his dish specifically or do you recommend and subs? Thanks I’m a faithful follower.

  15. 5 stars
    This was a total yummy dish! Restaurant quality and it’s in my recipe notebook. Made it tonight and no leftovers. I used salted butter but next time will use unsalted and omit the added salt. Thanks so much!

  16. This is the first Alyssa recipe that I made. I was not disappointed, it was fast, easy and tasted like I spent hours making it. I will definitely be making this again, and I have shared the recipe with family and friends. The sun dried tomato’s really made the dish pop. Thank you for a new favorite!!

  17. 5 stars
    LOVE THIS! LOVE THIS!! LOVE THIS!!! So quick, easy to make, doesn’t look like picture but who cares it’s delicious. Great recipe, thank you! ????

  18. 5 stars
    I made this for the second time tonight and it’s still sooo delicious. I’m not a fan of mushrooms, so I use artichokes instead and it’s perfect! Practicing some self-care tonight with this delicious meal and a glass of wine to unwind after a stressful day at work.

  19. 5 stars
    I loved this! Many comments said it needed more liquid so I was prepared for that – but mine ended up too liquidy ironically. Added a touch of cornstarch and that fixed it right up. I also added thyme. Thank you!

  20. 5 stars
    This turned out really great, except based on the amount of spinach and mushrooms I had prepped, I really expected it to look more like the photos provided (I knew they would cook down, but still). The dish actually comes out looking much more white, so I’m not sure how the chef/author got it to look quite so colorful when everything is finished. But it still tasted great, and we had fun making it. Next time, I will definitely add another cup of spinach and maybe another 1/4 to 1/2 package of mushrooms. Unlike some other comments, I did not need anymore liquid, I had the perfect amount.

  21. 5 stars
    I love this recipe and have made it several times now. It is so easy and absolutelty delicious! I usuallty double it up because it’s so good! Thank you for sharing this Alyssa!

  22. 5 stars
    amazing but it definitely needs a deep pot and it took me about 1 hr to make . I had everything ready ….delicious !!!!

  23. 5 stars
    This was absolutely delicious! My family are it all without a drop left. My family likes more veggies, so I doubled the mushrooms and used a whole bag of spinach. Even my picky eaters loved it!

  24. 5 stars
    Wow…this is a “keeper”! So easy and delicious. We’re big on veggies and not so big on pasta, so I reduced the amount of pasta and added double of the veggies, including the Garlic and sun dried Tom. Looks beautiful and tastes amazing! Thank you for a yummy dish!

  25. 5 stars
    This is wonderful! My husband reminded me to put it in the do again recipe box. He must have said it 4 times that night. I made it exactly like the instructions said to do. Thank you for sharing this dish.

  26. 5 stars
    This was so delicious. Doubled the mushrooms and cut into quarters. Added sliced red pepper and half onion slices quartered. And doubled the garlic. Wonderful!

  27. Made this tonight, it was delicious. would maybe put less salt in the future , great recipe I used corkscrew pasta 😋 kids loved it.

  28. Hi Alyssa,

    I’m trying to learn a little more how to cook. I found your blog & really thought I’d give this a try.

    I’m not comfortable deviating from recipes. So, I followed it to the best of my ability.. it was..fantastic!
    My wife was impressed.. ahem..thank you for making me look good..

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